With fall rapidly approaching in many areas of the world, it makes sense to start looking at heartier dishes and this is a great one. Succulent meatballs doused in ketchup (or without if you prefer, my family is made up of ketchup fiends), accompanied by a mix of squash and potatoes drizzled in butter makes for a tasty dinner.

Despite the taste factor, it’s really quite easy to make this full meal. Add a salad if you want something lighter and consider whipping up a simple dessert while the vegetables are cooking and the meatballs sizzling.

Root Vegetables in Butter

Makes 4 servings

1 lb. potatoes, peeled and cut up

1 small acorn squash, peeled and cut into chunks

2 large carrots, peeled and chopped

2 T. butter

salt

In a pot, place all the vegetables along with enough water to cover. Salt lightly and bring to a boil. Simmer until veggies are tender.

Drain and add the butter, in small pats. Stir until the butter has melted and the vegetables are lightly coated. Serve hot.

Meatballs

Serves 4 (about 18 meatballs)

1 lb. ground beef

1/4 c. oatmeal, instant or rolled

1/2 tsp. Worchestershire sauce

2 cloves garlic, minced

1 stalk celery, minced

2 T. onion, finely minced

3 eggs

1 T. fresh parsley, minced

1 tsp. dried oregano

1/2 tsp. salt

Mix all ingredients with your hands until thoroughly combined. Let sit 10 min. If it is still goopy, add a little more oatmeal and mix in.

Heat a little oil in a frying pan over medium heat. Form 1″ balls of ground beef mixture and drop into the hot pan.

Turn the meatballs every minute or so until they are thoroughly cooked (break one open to be sure the middle is done). Turning them frequently will prevent burning.

Serve with ketchup or in soup.