Recently we tried this recipe for Veggie and Herb Meatballs. I only used 1/2 pound of organic grass fed beef and to make up for some of the bulk, I added about 1/2 cup or so of brown rice (I had extra prepared rice on hand from another recipe earlier in the week). Otherwise I pretty much followed the recipe using zucchini and yellow squash for the veggies. And I used dried spices instead of fresh. These came together pretty quickly and tasted pretty darn good.
Before I started on the meatballs, I had thrown some butternut squash in the oven. It takes about 40 minutes or so to roast butternut squash depending on the size of the pieces. I started out with the intention of following this recipe for Roasted Butternut Squash with Kale and Almond. I pretty much fell off my plan though bc I was getting distracted by the kids; so I just left it at, roasted butternut squash that had been tossed in olive oil, garlic, salt, pepper and parsley! I just never finished it off w/ the kale or almond topping. Maybe another time!
I also roasted some broccoli in the oven. I know "roasted" broccoli isn't exactly a traditional way to prepare it but we like it in our house. I just sprinkle on a little olive oil, salt and pepper and roast it for about 15-20 minutes.
Might not seem so pretty but this is what the inside of the meatball looked like!
No comments:
Post a Comment