Baked meatballs with roasted vegetables

76

PREP TIME

20 min

TOTAL TIME

40 min

Serves

4

Baked meatballs with roasted vegetables

Photo, Erik Putz.

Ingredients

  • 3/4 cup red quinoa , rinsed
  • 1 Gala apple , halved
  • 4 tsp lemon juice , divided
  • 2 small sweet potatoes , cut into 3/4-in. cubes
  • 4 cups halved brussels sprouts
  • 2 tbsp canola oil , divided
  • 1 tsp salt , divided
  • 450 g lean ground pork
  • 3 tsp honey , divided
  • 3 garlic cloves , minced
  • 2 tbsp tahini
  • 1 tbsp lemon zest

Instructions

  • POSITION racks in top and bottom-thirds of oven, then preheat to 400F. Line 2 baking sheets with foil. Cook quinoa following package directions.
  • GRATE one apple half and thinly slice other half and toss with 1 tsp lemon juice in a small bowl.
  • DIVIDE sweet potatoes, sprouts, 1 tbsp oil and 1/4 tsp salt between prepared sheets, tossing to coat.
  • STIR pork, grated apple, 2 tsp honey, garlic and 1/2 tsp salt in a large bowl. Form into 12 meatballs. Divide between sheets. Bake, switching sheets halfway, until meatballs are cooked through, 15 to 20 min.
  • WHISK remaining 1 tbsp oil, 3 tsp lemon juice, 1 tsp honey, 1/4 tsp salt, tahini, zest and 3 tbsp water in a small bowl. Divide everything among bowls, then drizzle with dressing. Top with apple slices.

 

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Nutrition (per serving)

  • Calories
  • 613,
  • Protein
  • 33 g,
  • Carbohydrates
  • 68 g,
  • Fat
  • 25 g,
  • Fibre
  • 13 g,
  • Sodium
  • 727 mg.
  • Excellent source of
  • vitamin A
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