Roasted Vegetables and Meatballs

Roasted Vegetables

1. Pre-heat oven to 400 degrees.  
2. Select Seasonal fresh vegetables:  (Use a total of about 2 pounds)

3.  Prepare vegetables by peeling and cutting into pieces.

4. Select a fat:  (Use 2-3 Tbsp.)

5. In a bowl, mix prepared vegetables with fat and stir gently to coat.

6. Spread out on a baking sheet with space in-between for best browning.

7. Select a salt and sprinkle over vegetables: (Use about 1 tsp.)

8. Select other seasonings as desired and sprinkle over vegetables.

Place in oven and roast for 20 minutes or until vegetables start to brown.  Remove from oven and stir to turn vegetables.  Return to oven and cook another 20 minutes or until tender.  Test by piercing with a fork.

Basic Meatballs

1 pound lean ground beef

1 egg

½ cup bread crumbs

¼ cup onion, minced

½ tsp. salt

¼ cup milk

Heat oven to 400.  In a large bowl, mix all ingredients.  Shape mixture into 20-24 

(1 ½ inch) meatballs.  Place on baking sheet.  Bake uncovered for about 20 minutes or until no longer pink in center.