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Meatballs, green beans and potatoes happily coexist while roasting together on a large sheet pan. Seasoned with fresh rosemary and Italian seasoning and served with pasta sauce and Parmesan, this one-dish meal is one you'll want to make again and again.

Source: Diabetic Living Magazine


Recipe Summary

35 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Place potatoes in a 15x10-inch baking pan. Drizzle with 2 teaspoons of the oil and sprinkle with 2 of the garlic cloves, the rosemary, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper; toss to coat. Roast 10 minutes.

  • Meanwhile, place oats in a food processor. Cover and process to a coarse powder. In a large bowl combine oat powder, egg white, onion, Italian seasoning, crushed red pepper, 1 of the garlic cloves, 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Add ground beef; mix well. Using 1/4 cup mixture for each, shape into eight meatballs.

  • In a medium bowl combine the remaining 2 teaspoon oil, 1 clove garlic and 1/4 teaspoon each salt and black pepper. Add green beans, toss to coat.

  • Push potatoes to one end of baking pan. Arrange meatballs in other end and mound beans in center of pan.

  • Roast 20 to 25 minutes more or until meatballs are done (160 degrees F) and vegetables are tender, rotating pan after 10 minutes and spooning pasta sauce over meatballs the last 2 to 3 minutes of roasting.

  • Sprinkle meatballs with cheese and basil. If desired, serve with additional pasta sauce.


People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

2 meatballs, 3/4 cup potatoes and 1/2 cup beans
348 calories; protein 23.5g; carbohydrates 31.4g; dietary fiber 4.8g; sugars 5.2g; fat 14.8g; saturated fat 4.5g; cholesterol 57.4mg; vitamin a iu 625.5IU; vitamin c 18.9mg; folate 50.3mcg; calcium 82.9mg; iron 4mg; magnesium 81.6mg; potassium 1039.1mg; sodium 465.1mg.

2 1/2 lean protein, 2 fat, 1 1/2 starch, 1 1/2 vegetable