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“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.”
1hr 5mins

Ingredients Nutrition


  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.

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