 |
INGREDIENTS
| 12 cups |
|
3 L |
|
mixed vegetable pieces (i.e. thick potato and onion wedges, thick carrot or parsnip slices, turnip sticks) |
| 8 |
|
8 |
|
large cloves garlic, halved |
| 1 tbsp |
|
15 mL |
|
olive oil |
| 1 1/2 tsp |
|
7 mL |
|
dried rosemary |
| 1 |
|
1 |
|
red pepper, cut into thick wedges |
|
|
|
|
cooked meatballs* |
PREPARATION TIME: 20 minutes
COOKING TIME: 1 hour
DIRECTIONS
In large non-stick 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.
* Mix 1lb (500 g) extra lean ground beef with 1 egg, 1/2 cup EACH dry bread crumbs and finely chopped onion, 1/2 tsp EACH salt and pepper and 1 tbsp 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 digital rapid-read thermometer inserted into the centre of several meatballs reads 160°F (71°C).
|
NUMBER OF SERVINGS: 5 SERVINGS
NUTRITION INFORMATION PER SERVING
| 389 Calories |
|
11 g Fat |
| 27 g Protein |
|
46 g Carbohydrates |
TIP
|
To speed up preparation purchase ready-to-serve meatballs or prepare as directed ahead of time; cook, cool and refrigerate or freeze individually on trays and then seal in air tight bags for up to 3 months. Leave the skin on the potatoes for more fibre and colour.
|
Click here to visit Beef Information Centre's official website.
|
|
|
|
