Parmesan Basil Meatballs with Roasted Vegetable Pasta Sauce
7-8 small cocktail tomatoes, halved
1 cup grape tomatoes, halved
4-5 cloves garlic, peeled and halved
1 small onion, quartered
1 carrot, peeled and cut into chunks
3-4 super sweet baby red bell peppers, seeded and halved
3 tbsp olive oil
2 sprigs fresh thyme, leaves removed and stems discarded
sea salt & freshly ground pepper
3/4 lb lean ground beef
1/4 cup oatmeal
1/2 cup grated parmesan cheese
1 small onion
3 cloves garlic
handful fresh basil leaves
salt & pepper
For the sauce, preheat oven to 425 degrees. Combine all of the sauce ingredients in a baking dish. Shove in the oven for about 45 minutes, stirring halway thru.
|...20 minutes of cooking later....|
To make the meatballs, pulse the oatmeal and parmesan in a mini food processor. Transfer to another bowl. In the same processor, finely chop the onion, garlic & basil. Add to the oatmeal mixture and stir to combine. Add the ground beef and mix with your hands. Season with salt and pepper.
Line a cookie sheet with baking paper & preheat your oven to 375degrees.. Form the meat mixture into little meat-balls (I think they were about 1 1/2 tbsp each) and spread out on the prepared cookie sheet. Bake for about 25 minutes and remove to paper towels.
When it's time for dinner, add the sauce to a large saucepan and spoon the meatballs into the sauce. Cook on low with the lid on for about 30 minutes, stirring occassionally - this ensures that the meatballs really take on that sauce! Serve overtop your favourite spaghetti and top with some freshly grated parmesan. Today I found the cutest product: