Meatballs With Roasted Vegetables and Garlic |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 5 |
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This easy oven meal dresses up meatballs for a weekday meal or for a special occasion. Ingredients:
3 cups potatoes, thickly cut |
2 cups onions, wedges |
3 cups carrots, thick chunks |
2 cups turnips, cut in sticks |
2 cups parsnips, thick cut |
8 large garlic cloves, halved |
1 tablespoon olive oil |
1 1/2 teaspoons dried rosemary |
1 red pepper, cut into thick wedges |
1 lb cooked meatballs (recipe below) |
Directions:
1. In large non-stick roasting pan toss mixed vegetables and garlic with oil, rosemary, 1 teaspoons salt, 1/2 teaspoons pepper; spread out into single layer.
2. Roast in 375 degree oven for 35 to 40 minutes or until almost tender.
3. Meatballs; Mix 1 lb. extra lean ground beef with 1 egg, 1/2 cup each dry bread crumbs and finely chopped onion, 1/2 teaspoons each salt and pepper and 1 tablespoons worcestershire sauce; shape into 1 inch (2.5 cm) balls.
4. Stir in red pepper and meatballs; continue roasting about 20 minutes or until vegetables are tender.
5. Arrange in single layer in shallow baking pan; bake in 500 degree oven for 8 to 10 minutes or until no longer pink in center.
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