Meatball and Roasted Vegetable Pan dinner


  • 1 Pack Perfectly Balanced Sweet Potato and Kale Meatballs
  • 450 g Potatoes, diced
  • 1 Broccoli, separated in florets
  • 450 g carrots, thinly sliced or Baby Carrots
  • 2 tablespoons Olive Oil
  • Salt and pepper, to taste
  • Pasta sauce for brushing on meatballs (optional)


  1. Pre-heat oven 180 °C fan forced. 
  2. Toss potatoes with 1 tablespoon of olive oil and season with salt. Spread the potatoes and meatballs onto the tray. Drizzle with olive oil. Bake, turning regularly, for 20 to 25 minutes.
  3. Toss broccoli and carrots with 1 tablespoon of olive oil in a bowl, spread onto the baking tray, bake for a further 15 minutes
  4. Heat 1 tablespoon of oil in a pan on medium to high heat. Cook meatballs for 10 minutes, or until fully cooked. 
  5. When potatoes are golden and vegetables are cooked, remove baking tray from the oven. Season with salt an pepper to taste.
  6. Before serving, brush some sauce on the meatballs, if desired.

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