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Sheet Pan Meatballs with Veggies

Ingredients

  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 2 tablespoon coconut aminos
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper

Vegetables

  • 4 carrots, large, sliced diagonally
  • 2 yellow squash, sliced
  • 1 red bell pepper, seeded and chopped
  • 2 tablespoon extra virgin olive oil
  • sea salt and ground black pepper

Rice

  • 2 cups basmati Rice
  • 3 cups water
  • 1 tablespoon Clean Monday Meals chicken bouillon

Instructions

  • Preheat the oven to 425°F.
  • Lightly spray a baking sheet with oil spray. Place carrots with 1 tablespoon oil, salt and pepper on the tray and toss, place in the oven while it preheats. 
  • In a large bowl, combine all of the meatball ingredients and form into 1 1/2 inch meatballs. Do not overwork the meat.
  • After the carrots have been in the oven for 10 to 15 minutes, add the squash and bell peppers with the remaining oil, salt and pepper. Then, nestle the meatballs in between.
  • Bake for 20 minutes or until the meatballs reach an internal temperature of 160°F. You can optionally broil for an additional 2 minutes if you'd like a bit of extra caramelization.
  • Add all of the rice ingredients (including bouillon) to your pressure cooker and pressure cook under high pressure for 7 minutes with a quick pressure release. Fluff rice before serving under the meatballs and veggies, serve with dollop of tzatziki sauce, if desired.