Directions

1. Preheat oven to 450
2. Cut potatoes into 1/2 inch pieces
3. Cut zuchinni in 1/2 inch rounds
4. To parchment lined baking sheet add potatoes, peppers, zucchini, onions, 1 tbsp of oil
5. Roast in middle over for 24-28 mins
6. Add italian breadcrumbs, 1 tbsp milk, 1/2 tsp dill-garlic spice blend, add beef, combine into meatballs
7. Roll mixture into 8 equal sized meatballs
8. Roast meatballs on parchment lined paper on top rack for 8-12 mins
9. In small bowl add mayo, remaining Dill-Garlic Spice Blend, then serve