All it takes is a handful of ingredients to make these beef meatballs served with roasted mushrooms and zucchini.
And that’s a good thing, because lately I’m looking for quick and easy. This family cook needs a few minutes to herself, but I refuse to cave to take out, or frozen meatballs with all their added sodium and preservatives.
Besides, take out would have eaten up a good chunk of my “me” time by the time I picked up food and took it home, so I opted for this 30 minute meal.
It was easy enough to chop onions, kale and zucchini, and I never slice mushrooms when I can buy them pre-sliced for pennies. It truly took less than 10 minutes to get my meatballs ready for the pan.
After I browned my beefy meatballs on all sides in my favorite cast iron skillet, they were ready for the oven.
You can’t beat cast iron when you’re looking for a non-stick skillet. They’re inexpensive (my 12″ was under $30), and according to Eating Well they’re good at conducting heat, go from stove to oven, and are chemical free.
As opposed to other pans I’ve paid good money for that have ended up in the donation bin, I’ve had my skillet for years.
That’s enough talk about my love affair with my cast iron skillet. Let’s finish up my meatball and veggie meal.
Since my skillet goes from stove to oven, I tossed my zucchini and mushrooms into it, then roasted the bunch for about 20 minutes.
The broth the veggies gave off did a good job of keeping my extra lean beef moist, and made a good sauce for the plate.
Not a bad meal for 30 minutes worth of work, right?
If you aren’t into beef meatballs, this Parmesan chicken with a carrot and grape slaw is another quick to make meal. The meatballs roast in a muffin tin while you make the salad from packaged shredded carrots and grapes.
That’s all for this week folks! I’m wishing you a terrific weekend to come, and a Happy Easter!
These savory meatballs are packed with good for you kale, then served with zucchini and mushrooms.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 pound extra lean ground beef
- 1 cup kale, chopped
- 1/4 cup red onion, minced
- 1 tablespoon Worcestershire sauce
- 1/4 cup ketchup, low sugar
- 1 clove garlic, minced
- 8 ounces mushrooms, sliced
- 8 ounces zucchini, sliced
- 1 tablespoon olive oil
- Preheat the oven to 375 degrees.
- Combine ground beef, kale, onion, Worcestershire sauce, ketchup, and garlic in a bowl.
- Mold ground beef into 12 meatballs with an small ice cream scoop.
- Heat a large skillet with oil over medium heat. Add meatballs to the pan and brown on all sides.
- Add mushrooms and zucchini to the pan and remove to the oven.
- Roast in the oven for 10 minutes, then stir.
- Roast another 10 minutes until meatballs are no longer pink inside.
Food energy: 240kcal
Weight Watchers PointsPlus 6
Saturated fatty acids: 3.12g
Monounsaturated fatty acids: 4.92g
Polyunsaturated fatty acids: 0.87g
Total fat: 8.91g
Calories from fat: 80
Carbohydrate, by difference: 11.70g
Total dietary fiber: 1.72g
Total lipid (fat): 9.60g
Total sugars: 7.43g
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