Beef Meatballs with Sweet Potatoes, Broccoli and Ginger Scallion Dressing
Garlicky meatballs are oven roasted with sweet potato and broccoli, then piled into a bowl and topped with punchy ginger scallion dressing. The result is a wonderfully flavorful, hearty dish that everyone will enjoy. Plus, it's healthy and nutritious too - what more could you ask for?
Total Time
35min
4.0
1 Rating
Author: Steam & Bake
Servings:
4
Ingredients
Meatballs and Vegetables
•
1
lb
Ground Beef
or Ground Pork, Ground Chicken, Ground Turkey
•
1/2
cup
Breadcrumbs
•
1
tsp
Simply Organic Garlic Powder
•
1
tsp
Kosher Salt
, divided
•
1
Eggland's Best Classic Egg
•
2
Tbsp
Milk
•
1
piece
Fresh Ginger
, minced
•
2
Medium
Sweet Potatoes
•
1
head
Medium
Broccoli
•
1
Tbsp
Olive Oil
Ginger Scallion Dressing
•
1
piece
Fresh Ginger
, minced
•
1
bunch
Scallions
, finely chopped
•
1/2
cup
Rice Vinegar
•
2
tsp
Granulated Sugar
•
1
Tbsp
Olive Oil
Garnish
•
1/2
cup
Dry Roasted Peanuts
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C). Line a 9x13-inch sheet pan with parchment paper.
2.
Make the meatballs. In a large bowl, mix the Ground Beef (1 lb), Breadcrumbs (1/2 cup), Simply Organic Garlic Powder (1 tsp), Kosher Salt (1/2 tsp), Eggland's Best Classic Egg (1), Milk (2 Tbsp), and Fresh Ginger (1 piece). Combine well with your hands, then form the mixture into 16 large meatballs; each meatball will be about 1 1/2 Tbsp of the mixture.
3.
Put the Sweet Potatoes (2), Broccoli (1 head), and meatballs onto the lined pan, making a separate section for each ingredient. Drizzle the vegetables with the Olive Oil (1 Tbsp) and sprinkle with Kosher Salt (1 tsp).
4.
Cook until the vegetables are browned and the meatballs are golden and cooked through, approximately 20 minutes.
5.
While the meatballs and vegetables cook, make the dressing. In a small bowl, mix the Fresh Ginger (1 piece), Scallions (1 bunch), Rice Vinegar (1/2 cup), Granulated Sugar (2 tsp), and Olive Oil (1 Tbsp) together. Stir well and set aside.
6.
Once the food is cooked, remove from the oven and divide it between warmed bowls. Drizzle liberally with the dressing and scatter each bowl with Dry Roasted Peanuts (1/2 cup) to serve.
Author's Notes
This is a great meal prep dish. You can prepare the vegetables and meatballs ahead of time and put the entire pan into the fridge for up to 12 hours before cooking. Or prepare and cook fully, then refrigerate in single-serve portions for up to 3 days, reheating in the microwave as necessary.
If you’re prepping ahead, make the dressing in a jar with a lid. Keep it in the fridge and dress the bowls just before serving.
Nutrition Per Serving
CALORIES
592
FAT
35.0 g
PROTEIN
39.8 g
CARBS
32.2 g
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