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Dinner recipe · from the recipe book

Smoky Paprika Beef Meatballs with Roasted Zucchini

Tender Italian-style beef meatballs with smoky paprika, roasted alongside caramelized zucchini, onions and potatoes, finished with warm marinara sauce and Parmesan.

Smoky Paprika Beef Meatballs with Roasted Zucchini

Ingredients

  • 1¼ lb570 gGround beef, 90% lean
  • ⅓ cup40 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • ⅓ cup grated30 gGrated Parmesan
  • 3 cloves9 gGarlicminced
  • 1 tbsp8 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • 3 small500 gRed potatoescut into 3/4-inch chunks
  • 2 medium400 gZucchinicut into 1-inch half-moons
  • 2 medium220 gYellow onioncut into wedges
  • 2 tbsp27 gOlive oil
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup250 gMarinara sauce
  • ⅓ cup leaves8 gFresh basiltorn

Steps

  1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Toss the red potatoes with two-thirds of the olive oil, half the smoked paprika, half the salt and half the black pepper; spread on the pan and roast for 15 minutes.
  3. Meanwhile, in a bowl mix the ground beef, breadcrumbs, beaten egg, half the Parmesan, the garlic, the oregano, the remaining smoked paprika and the remaining salt and black pepper; shape into about 16 meatballs.
  4. In another bowl toss the zucchini and onion with the remaining olive oil.
  5. Push the potatoes to one side, add the zucchini and onion, and set the meatballs in the open space; roast 18 to 20 minutes, until the meatballs reach 160°F (71°C) in the center and the vegetables are browned.
  6. While the meatballs finish, warm the marinara sauce in a small saucepan over medium-low heat until steaming, about 5 minutes.
  7. Spoon the warm marinara sauce over the meatballs, then scatter the remaining Parmesan and the torn basil on top and serve.

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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