About the Recipe
This one-pan recipe makes dinnertime quick, flavorful, and healthy—perfect for a busy evening!
Ingredients
1 lb Whole Harvest Meats housemade meatballs
2 tbsp Whole Harvest Meats tallow
1 medium onion, thinly sliced
2 garlic cloves, minced
1 red bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
½ cup chicken or beef bone broth (optional for a saucier skillet)
Fresh parsley, chopped (for garnish)
Preparation
1. Cook the Meatballs: In a large skillet, heat 1 tbsp of olive oil or tallow over medium heat. Add the meatballs and cook, turning occasionally, until browned and heated through (about 8–10 minutes). Remove from skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add the remaining oil, onion, and garlic. Sauté until fragrant and the onion is translucent, about 2–3 minutes.
3. Add the Veggies: Toss in the bell pepper, zucchini, and cherry tomatoes. Sprinkle with smoked paprika, oregano, salt, and black pepper. Stir to coat the vegetables evenly with seasoning.
4. Simmer Together: Add the meatballs back to the skillet and pour in the bone broth, if using. Reduce heat to low and let everything simmer together for 5–7 minutes, allowing the flavors to meld.
5. Serve: Garnish with fresh parsley and serve hot. Enjoy as is, or pair with rice, mashed potatoes, or crusty bread for a complete meal.