Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Ready, Set, Cook! Reynolds Wrap Contest Entry. The whole family loves this recipe! It's so easy even the kids can make it & have fun doing it. I learned this recipe as a youngster in Camp Fire Girls. It is an easy, make-ahead meal that is healthy and delicious. My recipe makes plenty for 4-5 servings, depending on how hearty the appetites.

Ingredients Nutrition

Directions

  1. PREHEAT OVEN: CONVENTIONAL: 350 degrees F /CONVECTION: 325 degrees F.
  2. FOR GROUND BEEF MIXTURE, MIX first 9 ingredients BY HAND in a large bowl until well blended. Divide this mixture into 4 or 5 equal portions and shape into LARGE meatballs.
  3. Wash, clean and cut all vegetables as described above.
  4. On 4-5 large (12" x 12") squares of Reynolds Wrap Aluminum place the slice of red bell pepper.
  5. Next, place your MEATBALL in the center of ONE slice of bell pepper.
  6. Place 4 pieces of potato, 3 baby carrots, 3 slices zucchini, 1/2 cob of corn around the meatballs, topping each serving off with 4 cherry tomatoes.
  7. Wrap each portion, bringing up the four corners of each square of Reynolds Wrap and twisting them together to form a "bundle".
  8. Place all the bundles on an oven-proof pan with a minimum depth of 1" on all sides thus preventing the juices from dripping into the bottom of your oven.
  9. BAKE BUNDLES 45-60 MINUTES or until Potatoes and carrots are fork tender or internal meat temperature reads 155.