Meatballs with Roasted Vegetables – A quick, healthy lunch or dinner using all natural, pre-cooked meatballs and the veggies of your choice tossed with garlic and olive oil.
While grocery shopping last week, I stumbled across Cooked Perfect® Fresh Meatballs and knew that they would be the perfect when a quick lunch or dinner is needed.
I picked up the Sundried Tomato & Roasted Garlic Chicken Meatballs and the Italian Style Chicken Meatballs and immediately envisioned them in a bowl full of roasted veggies for lunch.
This is a simple, quick and healthy lunch you could prep for a few days of made-ahead lunches. You can use any favorite vegetable you would like, but I went with green beans, potatoes, carrots and shallots this time around.
I can’t wait to try it with other vegetable combinations. This is just too easy!
Of course, I love that these Cooked Perfect meatballs are fresh, fully cooked and are made with no artificial flavors, colors, or preservatives too. The flame broiled flavors are so good!!
Even though I chose Sundried Tomato & Roasted Garlic Chicken and Italian Style with Parmesan & Mozzarella Chicken, Cooked Perfect Fresh Meatballs come in two other flavors as well: Italian Style Beef & Pork, Korean Style BBQ Beef & Pork .
Ingredients
1 package of Cooked Perfect Fresh Meatballs (your choice of flavor)
Small baby potatoes
Green Beans
Cherry Tomatoes (or tomatoes cut into large chunks)
½ of a Red Onion, sliced
3-4 cloves of garlic, minced
2 tablespoon Olive Oil
Pepper to taste
How to Make Meatballs and Roasted Vegetables
Preheat oven to 400 degrees F.
Spray a baking sheet with cooking spray
Place all veggies onto baking sheet and toss with oil and pepper
Bake for 20 minutes then stir veggies and add the Cooked Perfect meatballs
Cook for an additional 10 minutes.
Serve immediately or let cool and pack meals for the next few days.
Meatballs with Roasted Vegetables
Ingredients
- 1 package of Cooked Perfect Fresh Meatballs your choice of flavor
- 1 lb Small baby potatoes
- 1 lb Green Beans
- 1 pint Cherry Tomatoes or tomatoes cut into large chunks
- ½ of a Red Onion sliced
- 3-4 cloves of garlic minced
- 2 tablespoon Olive Oil
- Pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Spray a baking sheet with cooking spray
- Place all veggies onto baking sheet and toss with oil and pepper
- Bake for 20 minutes then stir veggies and add the <em>Cooked Perfect</em> Fresh meatballs
- Cook for an additional 10 minutes.
- Serve immediately or let cool and pack meals for the next few days
- ENJOY!!
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
ENJOY!! 
This is a sponsored post written by me on behalf of Cooked Perfect® Meatballs. All opinions are 100% mine.
Marge Halkin
Why or how is this dish 40 carbs? That’s a lot of carbs for this old lady…
Sherri
The potatoes add the most carbs and there are carbs in the meatballs as well from breadcrumbs 🙂 You could swap them out for another lower carb veggie like cauliflower, broccoli or another favorite. I love changing it up.
Miz Helen
This looks like a great sheet pan meal, delicious! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen
Amber
This looks good! I am allergic to beef so I make my own turkey meatballs. I will try this soon! Thanks for sharing!
Jamie
Sounds delicious. I would love for you to stop by diyhshp.blogspot.com and link this up to my More the Merrier link party.