Meatballs with Carrots
Tender beef meatballs simmered with sweet carrots and fresh rosemary in a light tomato sauce. A comforting one-pan dinner that's easy enough for a weeknight.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 large egg
- 4 medium carrots
- 1 medium onion
- 15 oz canned crushed tomatoes
- 1 tbsp fresh rosemary
- 2 tbsp olive oil
Instructions
- 1
In a large bowl, mix 1 lb ground beef, 0.5 cup breadcrumbs, 1 egg, and 1 tbsp chopped rosemary. Season with salt and pepper. Form into 12 meatballs.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high. Add meatballs and cook until browned on all sides, about 6 minutes. Remove and set aside.
- 3
In the same skillet, add 1 sliced onion and 4 sliced carrots. Cook over medium until softened, about 5 minutes.
- 4
Pour in 15 oz crushed tomatoes and 0.5 cup water. Stir, scraping up browned bits. Bring to a simmer.
- 5
Return meatballs to the skillet. Cover and simmer over low until meatballs are cooked through and carrots are tender, about 15 minutes.
- 6
Season with salt and pepper. Serve hot, garnished with extra rosemary if desired.
Tools you’ll need
- large skillet
- mixing bowl
- wooden spoon
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