Italian

Meatballs w/roasted veggies (Clean Eating Magazine) is for Dinner.

Meatballs w/roasted veggies (Clean Eating Magazine) takes several minutes to prepare.

Meatballs w/roasted veggies (Clean Eating Magazine) takes several minutes to cook.

Meatballs w/roasted veggies (Clean Eating Magazine) makes 7 servings.

The ingredients for Meatballs w/roasted veggies (Clean Eating Magazine) are:

(1 serving is 5 meatballs)
1lb Lean Ground Beef
1/4c Rolled Oats
1 egg white
1 tbsp tomato paste
1 tsp thyme
1 tsp oregano
.5 tsp pepper
2 cloves garlic
1/2 medium zucchini
1/2 medium red bell pepper
1/2 medium yellow onion
1 tbsp extra virgin olive oil
1 c tomatoes (seeded, chopped, and squeezed to release juices, then throw away seeds and juices)
1 tsp basil

Here is how you make Meatballs w/roasted veggies (Clean Eating Magazine):

Preheat oven to 400 degrees.Combine beef, oats, egg, tomato paste, thyme, 1/2 tbsp oregano, pepper, 1 clove garlic.Line pan with foil and spray with cooking sprayForm mix into 1 inch balls (about 50 meatballs) and put on panOn another pan toss zucchini, bell pepper, onion, and oilPut both pans in oven for 5 minsStir together tomatoes, basil, remaining oregano, and remaining garlicRemove meatballs,and pour tomato mix over them and turn meatballs to coatPut back in oven 10 minutes then remove meatballsStir veggies and return to oven for 10 minutes.Serving Size:?Makes approximately 50 meatballs

The nutritional information for Meatballs w/roasted veggies (Clean Eating Magazine) is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 142.5

• Total Fat: 6.9 g
• Cholesterol: 37.1 mg
• Sodium: 68.8 mg
• Total Carbs: 5.1 g
• Dietary Fiber: 1.3 g
• Protein: 15.5 g

Meatballs w/roasted veggies (Clean Eating Magazine) is Italian cuisine.