Beef & Ricotta Meatballs with Salsa Verde & Roast Vegetables

THE BRICK KITCHEN
39Ingredients
65Minutes
1010Calories

Ingredients

US|METRIC
  • vegetables
  • butternut squash
  • carrots
  • beetroot
  • zucchini
  • shallots
  • brussel sprouts
  • cauliflower
  • ratatouille
  • sauce
  • tomatoes
  • eggplant
  • capsicum
  • 3 tablespoons olive oil
  • 3 sprigs fresh rosemary (and thyme)
  • salt
  • pepper
  • 1 tablespoon liquid honey (for carrots and beetroot)
  • 1 tablespoon balsamic (for carrots and beetroot)
  • 2 baby spinach (packed cups)
  • 1 basil (packed cup)
  • 1 parsley (packed cup)
  • 1/3 cup pinenuts (or almonds)
  • 1/3 cup freshly grated Parmesan
  • 1 clove garlic
  • 1 lemon
  • 1 tablespoon capers
  • 3 anchovies
  • 1/4 cup olive oil
  • cold water (to thin out to a creamy, saucey consistency)
  • 500 grams beef
  • 1 onion
  • 1 tablespoon fresh thyme
  • 200 grams white bread (stale, crusts removed)
  • 1/4 cup milk
  • 200 grams ricotta
  • 2 eggs (lightly beaten)
  • salt
  • pepper
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    NutritionView More

    1010Calories
    Sodium56% DV1350mg
    Fat100% DV65g
    Protein96% DV49g
    Carbs22% DV65g
    Fiber44% DV11g
    Calories1010Calories from Fat590
    % DAILY VALUE
    Total Fat65g100%
    Saturated Fat19g95%
    Trans Fat1.5g
    Cholesterol225mg75%
    Sodium1350mg56%
    Potassium1800mg51%
    Protein49g96%
    Calories from Fat590
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber11g44%
    Sugars17g34%
    Vitamin A320%
    Vitamin C120%
    Calcium50%
    Iron70%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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