Beef Kebabs with Roasted Green Beans and Almonds

This is another Rachael Ray recipe and my favorite was the green beans...I LOVED them! I think roasting pretty much anything makes it delicious! The meatballs were good, but mine turned out a little dry, which could have been my own fault. We served the meat and beans with rice and soy sauce and I thought it was a great, and pretty healthy, little dinner. The added bonus was that the girls thought the meat was extra good since it was on a stick :-).

1 lb. ground beef
1/4 c chopped flat leaf parsley
1 T finely chopped garlic
1 t smoked paprika
salt and pepper
1 1/4 lb. green beans
1 1/2 T EVOO
2 T sliced almonds
1/2 lemon, cut into 4 wedges

Preheat oven to 450 degrees. In a large bowl crumble the beef and mix in the parsley, garlic, paprika, 1 t salt and 1/2 t pepper. Form into sixteen 1 1/4-in balls and thread onto 4 skewers.
On a rimmed baking sheet, toss the green beans with the olive oil and 1/4 t each salt and pepper; spread out in a single layer. Roast for 10 min. then stir in the almonds and roast until the green beans are lightly browned and the almonds are toasted, about 5 minutes.
Meanwhile, preheat a grill pan to med-high. Grill the meatballs, turning , until just cooked through, 8-10 minutes. Serve with the green beans and lemon wedges.
(I cooked mine in the oven over a grill type pan that still allowed the fat to drip off)