Some of my favorites are peas and carrots, green beans, grilled squash and ... Get the mashed potatoes and meatballs in the ...

When done, transfer to a serving bowl and garnish with the sliced green onions. Serve with white rice, mashed potatoes, or ...

A creamy green-tinged dip full of fresh ... uses smart swaps in this recipe, like instant potato flakes instead of breadcrumbs in the meatballs and corn-and-rice gluten-free spaghetti instead ...

Bring to a boil over medium-high heat. Reduce heat to medium-low; stir in meatballs. Cover and cook 10 minutes. Microwave potatoes following package instructions. Whisk remaining 1/4 cup broth and ...

Try serving with cranberry sauce and steamed green vegetables ... Turn off the oven and return the meatballs to the oven to keep warm. To make the mashed potato, bring a large saucepan of salted ...

Add the beet greens, season with salt and pepper, and cook, tossing occasionally, until wilted, 7 minutes. MEANWHILE, MAKE THE MEATBALLS In a bowl, soak the bread in the milk until the milk is ...

Add the meatballs back into the pan with the sauce and toss until coated and warmed through. Serve with the creamy mashed potato and green beans. You can make the meatballs ahead of time – just ...

Flip sweet potatoes and nudge them to one half of the sheet pan, crowding them up a bit, if needed. Arrange meatballs on the other half of the pan, and scatter sprouts around them, drizzling over any ...

Brush meatballs with 2 tablespoons olive oil. Bake until just cooked through, 10-12 minutes. Make the green yogurt: In food processor, pulse together remaining garlic, jalapeño, ½ cup cilantro ...