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Dinner recipe · from the recipe book

Parsley-Mint Beef Meatballs with Roasted Roots

Tender beef meatballs packed with fresh parsley, mint and lemon simmer in a garlicky skillet tomato sauce, served with caramelized roasted sweet potato, carrots and Brussels sprouts.

Parsley-Mint Beef Meatballs with Roasted Roots

Ingredients

  • 1¼ lb560 gGround beef, 90% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • 3 tbsp (45 ml)45 gMilk, 2%
  • ½ cup chopped30 gFresh parsleyfinely chopped, divided
  • 2 tbsp chopped10 gFresh mintfinely chopped
  • 2 tsp4 gLemon zest
  • 5 cloves15 gGarlicminced, divided
  • 1 medium110 gYellow onionfinely diced
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 3 medium400 gSweet potatoescut into 1-inch cubes
  • 4 medium250 gCarrotscut into 1/2-inch coins
  • 3⅓ cups300 gBrussels sproutstrimmed and halved
  • 2 tbsp30 gOlive oildivided
  • 2 tsp2 gDried thyme
  • ¾ tsp5 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided
  • ½ tsp1 gCrushed red pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. On one sheet pan, toss the sweet potato, carrot and Brussels sprouts with half of the olive oil, the thyme, a third of the salt and half of the black pepper; spread in one layer.
  3. In a large bowl, soak the breadcrumbs in the milk for 2 minutes until soft.
  4. Add the beef, egg, two-thirds of the parsley, the mint, lemon zest, half of the garlic, a third of the salt and the remaining half of the black pepper to the soaked breadcrumbs; mix gently with your hands just until combined.
  5. Roll the beef mixture into 16 balls and set them on the second sheet pan.
  6. Roast the vegetables on the upper rack and the meatballs on the lower rack for 20 minutes, until the meatballs are browned and the vegetables are starting to char.
  7. While they roast, heat the remaining half of the olive oil in a large oven-safe skillet over medium heat. Cook the onion for 5 minutes until soft, then add the remaining half of the garlic and the red pepper flakes for 30 seconds.
  8. Stir the tomato paste into the skillet for 1 minute, then add the canned tomatoes and the remaining third of the salt; simmer 10 minutes until slightly thickened.
  9. Transfer the meatballs into the tomato sauce, spoon sauce over them and simmer 5 minutes, until the meatballs reach 160°F (71°C) in the center. Keep stirring the roasted vegetables back in the oven until tender and golden, about 5 more minutes.
  10. Sprinkle the remaining third of the parsley over the meatballs and serve with the roasted vegetables.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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