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Summer is sadly coming to a close. It’s time to get the kids ready for school, and I can’t be the only one who just can’t think of making another dinner!
But the family has to be fed. What could be more appealing than a one-dish dinner that requires minimal prep work and doesn’t entail washing a lot of dishes — and is ready to serve in under an hour?
2 pounds (910 grams) ground beef
1/2 cup Gefen Bread Crumbs
2 eggs
3 cubes Gefen Frozen Parsley
3 cubes Gefen Frozen Garlic
3 cubes Dorot Gardens Frozen Basil
2 teaspoons salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
4 cups cherry tomatoes
2 cups fresh or frozen green peas
1 16-ounce (450 gram) package mini gnocchi (I used Tuscanini)
1/4 cup oil
2 tablespoons balsamic vinegar
2 tablespoons honey
salt, to taste
pepper, to taste
1 cup baby spinach leaves
zest of 1 lemon
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a large mixing bowl, combine all meatball ingredients.
In a large ovenproof baking dish, combine tomatoes, peas, and gnocchi and toss with oil, vinegar, honey, salt, and pepper.
Form meat mixture into small balls and nestle all around the vegetables.
Place in oven and bake uncovered for 25 minutes.
Remove from oven, toss lightly, and add baby spinach and lemon zest.
Return to oven and bake for another 15–20 minutes.
Photography by Sonya Kaplan
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