Careme

Ingredients

• Simple Truth Organic® Whole Baby Bella Mushrooms, 8 oz 8 oz, finely chopped $3.00 sale (reg $3.29)
• Simple Truth Organic® Whole Carrots 1 large carrot, grated $1.99
• Jumbo Sweet Onions 1/3 onion, finely diced $1.39/lb
• Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
• Private Selection® Gold Mini Petite Spudlings™ Gourmet Potatoes, 16 oz 12 oz, halved $3.99
• Fresh Orange Bell Pepper (or any bell pepper) 1, sliced $1.59
• Egg (pantry) 1 (binder) OR flax egg for vegan
• Breadcrumbs (pantry) 1/2 cup
• Parmesan (pantry, optional) 2 tbsp
• Dried Italian herbs/oregano (pantry) 1 tsp
• Neutral oil (pantry) 2–3 tbsp
• Salt + black pepper (pantry) to taste
• Marinara or tomato sauce (pantry) 1/2 cup, warmed for serving (optional)

Instructions

1. Heat oven to 425°F. Line a large sheet pan with parchment.
2. Start potatoes + peppers: toss halved potatoes and sliced pepper with 1 1/2 tbsp oil, 3/4 tsp salt, and pepper. Spread on 2/3 of the sheet pan. Roast 15 minutes.
3. Make meatball mixture: in a bowl combine chopped mushrooms, grated carrot, diced onion, garlic, herbs, 1/2 tsp salt, pepper, egg (or flax egg), breadcrumbs, and optional parmesan. Mix until it holds together; rest 5 minutes.
4. Form 10–12 small meatballs.
5. Add to pan: pull pan from oven, scoot potatoes/peppers to make room, lightly oil the empty area, and place meatballs on the sheet pan.
6. Bake 15–18 minutes more, turning meatballs once, until browned and firm and potatoes are tender.
7. Serve: plate meatballs with roasted potatoes/peppers. Spoon warmed marinara over meatballs if using.