Beef & Veg Meatball Traybake

Ingredients

• 500g beef mince
• 1 egg, beaten
• 50g panko breadcrumbs
• 0.5 onion, very finely grated
• 1 tsp dried oregano
• 30g Parmesan, finely grated
• 150ml chicken stock
• 900g Maris Piper potatoes, cut into chunks
• 3 carrots, cut on the diagonal
• 2 red peppers, cut into chunks
• 1 courgette, thickly sliced
• 2 red onions, cut into wedges
• 300ml passata
• 4 tbsp olive oil
• 150g mozzarella, torn
• salt and black pepper to taste
• Dressed green salad, to serve
• Fresh parsley, to serve

Method

1. Heat the oven to 200°C fan. In a large bowl, combine the beef mince, cooked red lentils, grated onion, grated carrot, breadcrumbs, egg, oregano, Parmesan and a generous pinch of salt and pepper. Mix until just combined — don't overwork it — then roll into 16 meatballs, wetting your hands if they stick. Pop them on a plate and chill while you start the veg.
2. Toss the potatoes, carrots, onions, peppers and courgette on a large roasting tray with the olive oil, salt and pepper. Spread out in a single layer and roast for 20 minutes until the potatoes are starting to colour at the edges.
3. Nestle the meatballs among the veg, then pour over the passata and stock and scatter with the second teaspoon of oregano. Return to the oven for 25 minutes, basting the meatballs with the sauce halfway through so the tops glaze rather than dry out.
4. Tear over the mozzarella for the final 8 minutes until melted and lightly golden in spots. The sauce should look reduced and clingy around the veg, not soupy.
5. Check the potatoes are tender to the tip of a knife and the meatballs are cooked through, then spoon a little of the tray sauce back over the top so nothing looks dry.
6. Rest for 3 minutes, scatter with torn basil and serve straight from the tray with lemon wedges on the side. One pan, jammy tomato sauce, cheesy tops, minimal washing up.