Meatball and Vegetable Supper
1 ½ lbs. lean ground beef
¾ cup soft whole wheat bread crumbs
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
½ teaspoon marjoram
½ teaspoon salt
¼ teaspoon pepper
2 cups fresh broccoli florets
1 (8-oz.) pkg. sliced fresh mushrooms
1 small onion, thinly sliced
½ (16-oz.) pkg. frozen sliced carrots
1 (14½-oz.) can vegetable broth
1 ½ cups water
¼ teaspoon thyme
In a bowl, combine beef, bread crumbs, parsley, Worcestershire sauce, marjoram, salt and pepper; blend thoroughly.
Shape mixture into 18 meatballs.
Place in a 4-quart oval (or similar) casserole.
Place dish on nonstick metal tray.
Cook for 6 to 8 minutes according to your Advantium model's cooking settings or until done; drain well and wipe drippings out of casserole with paper towel.
Return meatballs to dish; add mushrooms, onion and carrots.
Combine broth, water and thyme; pour over vegetables.
Place dish on non-stick metal tray.
Cook according to your Advantium model's cooking settings or until vegetables are crisp-tender.
Add broccoli during last 10 minutes of cooking time.