Baked meatballs with roasted vegetables
184
- Prep Time20 mins
- Total Time40 mins
- Makes4 servings
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.
Cranberry-glazed meatballs
Nutrition (per serving)
Calories 613, Protein 33g, Carbohydrates 68g, Fat 25g, Fibre 13g, Sodium 727mg.
Excellent source of vitamin A.