Meatball Traybake Recipes

MEATBALL & GARLIC BREAD TRAYBAKE

Steps:

• Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
• Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
• Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.

MEATBALL TRAYBAKE

Steps:

• For the meatballs: Preheat the oven to 190°C (170° fan) | 375F | gas 5. Mix together the beef mince, gram flour, nutritional yeast, lemon juice, and seasoning in a mixing bowl.
• Shape into meatballs and arrange spaced apart on a tray. Cover and chill.
• For the buckwheat and vegetables: Place the buckwheat in a large saucepan and cook over a medium heat for 2 minutes until dried out. Add the stock, stir well, and heat until simmering. Cover with a lid and cook over a slightly reduced heat for 10 - 15 minutes until the buckwheat is tender.
• Toss together the vegetables with the oil and plenty of seasoning. Drain the buckwheat if necessary and spoon into the base of a baking dish. Top with the vegetables and then the meatballs.
• Bake for 35 - 40 minutes until the vegetables are roasted and the meatballs are cooked through. Leave to stand briefly before serving with a garnish of feta and mint leaves.