Meatballs With Roasted Vegetables and Garlic

Number of servings : 5 Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special

Number of servings : 5

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

12 cups (3 L) mixed vegetable pieces (e.g. thick potato and onion wedges, thick carrot or parsnip slices, turnip sticks)
8 large cloves garlic, halved
1 tbsp (15 mL) olive oil
1-1/2 tsp (7 mL) dried rosemary
1 red pepper, cut into thick wedges
Meatballs
1 lb (500 g) extra lean ground beef
1 egg
1/2 cup bread crumbs
1/2 cup finely chopped onion
1/2 tsp pepper
1/2 tsp salt
1 tbsp Worcestershire sauce

Directions

  1. In large nonstick roasting pan, toss mixed vegetables and garlic with oil, rosemary, 1 tsp (5 mL) salt, 1/2 tsp (2 mL) pepper; spread out into single layer. Roast in 375°F (190°C) oven for 35-40 minutes or until almost tender. Stir in red pepper and meatballs; continue roasting about 20 minutes or until vegetables are tender.

  2. Cook the meatballs. Mix the extra lean ground beef with the egg, the dry bread crumbs and the finely chopped onion, the salt and pepper, and the Worcestershire sauce; shape into 1 inch (2.5 cm) balls. Arrange in single layer in shallow baking pan; bake in 500°F (260°C) oven for 8-10 minutes or until no longer pink in centre.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:2083

Meatballs With Roasted Vegetables and Garlic