Greek Meatballs with a Sheet Baked Balsamic Vegetable Medley

This is a quick prepped and flavor packed paleo and gluten free friendly and satisfying meal that I prepped for lunches but also makes a fabulous and easy dinner. The meatballs are greek inspired and made with grass-fed beef and the vegetable medley could be a mixture of other vegetables but this group was spot on. Give it a try and let me know how you like it! Definitely a new favorite of mine.

Prep 15 minutes
Bake 20-25 minutes
Preheat over to 400 degrees F
Makes 4 full adult size meals

Meatballs
1lb grass fed beef
1/4 cup diced sun dried tomatoes
1/2 tsp dried basil
1/8 cup feta cheese
1/4 cup diced fresh spinach
1 clove of fresh garlic minced
dash of salt and pepper

Mix all of the ingredients and separate and roll into 8 golf ball size meatballs

Vegetable Medley
Prep a baking sheet with parchment paper or foil
1lb of asparagus
2 zucchinis
2 roma tomatoes
8-10 portabella mushrooms
2 cups of brussels sprouts sliced
1 yellow onion sliced

Cut up all ingredients and place on prepped baking sheet. Toss vegetables with avocado oil and homemade balsamic vinaigrette (click here for recipe). Place meatballs uncooked spread out around the pan. Bake at 400 degrees F for 15-20 minutes (you may need to drain some of the juices out at the point carefully) and then broil on high for 3-5 minutes until the veggies crisp over a little.