Meatballs and frozen veggies from Costco make this a speedy sheet-pan dinner with little-to-no prep.
Ingredients
2 tablespoons olive oil
1 pound frozen Puravida Fire-Roasted Vegetable Mélange (4 cups, do not thaw)
1/2 (32- to 46-ounce) package refrigerated Amylu Spinach & Red Pepper or Italian-Style Chicken Meatballs (20 to 30 meatballs)
1/2 medium lemon
1/4 cup sour cream
2 tablespoons whole or 2% milk
1 tablespoon basil pesto
1 pinch kosher salt
1 pinch freshly ground black pepper
Optional for serving: crusty bread, cooked pasta, grated Parmesan cheese
Instructions
Arrange a rack in the top third of the oven, place a rimmed baking sheet on the rack, and heat the oven to 450°F.
Drizzle 2 tablespoons olive oil onto the heated baking sheet and tilt to coat the bottom. Place 1 pound Puravida Fire-Roasted Vegetable Mélange (about 4 cups) and 1/2 (46-ounce) package Amylu Spinach & Red Pepper or Italian-Style Chicken Meatballs (20 to 30 meatballs) onto the baking sheet and spread into an even layer.
Roast until the meatballs are browned and heated through (an instant-read thermometer inserted into the center of a meatball should register at least 160°F), and the vegetables are tender, 15 to 20 minutes.
Meanwhile, juice 1/2 medium lemon into a small bowl until you have 2 teaspoons. Add 1/4 cup sour cream, 2 tablespoons whole or 2% milk, 1 tablespoon basil pesto, and a pinch each of kosher salt and black pepper. Whisk until mostly smooth and no lumps remain.
Divide the meatballs and vegetables into bowls and drizzle with the pesto sauce. Top with grated Parmesan cheese and serve with crusty bread or over cooked pasta if desired.
