Beef & Veg Meatball Traybake

• 500 gbeef mince
• 1egg, beaten
• 50 gpanko breadcrumbs
• ½onion, very finely grated
• 2 tspdried oregano, divided
• 30 gParmesan, finely grated
• 150 mlchicken stock
• 900 gMaris Piper potatoes, cut into 2 cm chunks
• 3carrots, cut into 1 cm diagonal slices
• 2red peppers, cut into chunks
• 1courgette, thickly sliced
• 2red onions, cut into wedges
• 300 mlpassata
• 4 tbspolive oil
• 150 gmozzarella, torn
• Fine salt, to taste
• 1lemon, cut into wedges, optional (optional)
• 15 gbasil leaves, torn
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C fan. In a large bowl, combine the beef mince, grated onion, breadcrumbs, egg, 1 tsp 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. 2Toss the potatoes, carrots, onions, peppers and courgette between two large roasting trays 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. 3Nestle the meatballs among the veg, then divide the passata and stock between the trays 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. 4Tear 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. 5Check the potatoes are tender to the tip of a knife and the centre of the meatballs reaches 75°C for 30 seconds, then spoon a little of the tray sauce back over the top so nothing looks dry.
6. 6Rest for 3 minutes, scatter with torn basil and serve with any optional lemon wedges.

Per serving

kcal

951

protein

47.4g

fibre

13.1g

carbs

78.7g

fat

50.9g