Ingredients
Gathering your ingredients is the first step to creating this delightful dish. Here’s what you’ll need:
- 1 pound ground beef (or turkey for a lighter option)
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 cup cooked quinoa or rice, for serving
- Fresh parsley, chopped, for garnish
Feel free to substitute vegetables based on what you have on hand. Sweet potatoes or Brussels sprouts would make great additions!
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix until just combined. Avoid overmixing to keep your meatballs tender.
- Shape the mixture into 1-inch meatballs and place on one of the prepared baking sheets.
- In another bowl, toss the broccoli, bell pepper, and zucchini with olive oil, smoked paprika, salt, and pepper. Spread the veggies on the second baking sheet.
- Bake the meatballs and vegetables in the oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized.
- While the meatballs and veggies are cooking, prepare your quinoa or rice according to package instructions.
- Once everything is cooked, assemble your bowls by placing a serving of quinoa or rice at the base, topped with meatballs and roasted vegetables.
- Garnish with fresh parsley and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International