One Tray Greek Meat Balls (HC)
Ingredients
- 150g potatoes, sliced into wedges
- 4 meatballs (beef, lamb, chicken or vegetarian; homemade or store-bought)
- ½ red onion, sliced
- ½ red pepper, sliced into cubes
- ½ courgette, sliced
- 1 tsp olive oil
- 1 tsp dried paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- Black pepper for seasoning
- 100g passata
- 100g tinned tomatoes
- 1 heaped tsp Worcestershire sauce
- 30g feta, crumbled
- 1 tbsp pine nuts
- Sm handful of fresh basil (optional)
Instructions
Heat the oven to 180°C fan.
Add the potato wedges to a pan of boiling water and parboil for 10–12 minutes, until just tender.
In a roasting tray, add the parboiled potatoes, meatballs, red onion, red pepper, courgette, olive oil, paprika, garlic, oregano, dried basil, black pepper, passata, tinned tomatoes and Worcestershire sauce.
Gently toss everything together until evenly coated.
Place the tray in the oven and bake for 30–40 minutes, until the meatballs are cooked through and the vegetables are tender.
10 minutes before the end of cooking, sprinkle over the feta and pine nuts. Return to the oven for the remaining 10 minutes.
Remove from the oven, top with fresh basil (if using) and serve immediately.