Go Back
Roasted Veggies and Meatballs
Print Recipe

Roasted Veggies and Meatballs in Tomato Sauce

A healthy twist on the Belgian classic meatballs in tomato sauce. Make sure to opt for organic grass-fed beef to avoid hormones, antibiotics and other nasty chemicals they use in the meat production.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Dinner
Servings: 2
Calories: 689kcal

Ingredients

For the sauce & meatballs

  • 1/2 cup onion chopped
  • 1 Thai chili pepper finely chopped and seeds removed
  • 1/3 cup spring onion (scallion) chopped
  • 2 cloves garlic minced
  • 3 cups tomato cubed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce/Tamari
  • sea salt to taste
  • black pepper to taste
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 10 ounce ground organic beef grass-fed

For the veggies

  • 1 parsnip roughly chopped
  • 1 cup carrot roughly chopped
  • 1 cup bell pepper (capsicum, any color) roughly chopped
  • 2 small sweet potato (any color or variety) or regular potato
  • 1/2 cup onion roughly chopped
  • 4-5 cloves garlic lightly crush the cloves, but leave the skin on for roasting

Instructions

  • Preheat oven to 400-430°F (200-220°C)
  • Add veggies and a little coconut/olive oil to a big oven tray. Make sure the veggies are well coated with the oil. Cook for about 30-45 minutes or until soft. Stir occasionally (every 10-15 minutes). Add freshly cracked pepper to taste.
  • In the meantime, heat coconut/olive oil over medium-high heat. Add garlic, chili, and onion and cook until fragrant.
  • Add tomatoes, balsamic vinegar, salt, pepper, thyme, oregano, and soy sauce.
  • Reduce heat to medium-low and simmer for 15-20 minutes.
  • Optional: season minced meat first before making meat balls. I added parsley, mint, pepper, sea salt, garlic, onion, and panko breadcrumbs. (if the mixture is too dry add an egg as well or water, too wet add more breadcrumbs)
  • Mix tomato sauce in a blender or use an immersion blender
  • Cook meatballs in a skillet over high heat until crusted.
  • Then add sauce and cook for another 5-10 minutes.
  • Stir occasionally and add spring onions the last 2 minutes.
  • Serve with roasted veggies.

Notes