Chorizo meatball and feta traybake
Meatbakes make us happy, whatever the season. Make your life easy and serve these Mediterranean-style chorizo meatballs as an all-in-one traybake with new potatoes, crumbly feta and baby plum tomatoes for a midweek family meal
- 500g new potatoescut into quarters
- 2 tbsp olive oil
- 200g baby plum tomatoeshalved
- 200g pack fetacrumbled
- a handful of leaves flat-leaf parsleychopped
MEATBALLS
- 400g pork mince
- 200g cooking chorizoskinned and finely chopped
- 1 egg
- 1 clove garliccrushed
- 1 small oniongrated
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
Nutrition: per serving
- kcal665
- fat43.1g
- saturates17.7g
- carbs23.8g
- sugars5.2g
- fibre4g
- protein43.5g
- salt3.3g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes in the olive oil and season. Scatter over the bottom of a non-stick roasting tin and roast for 20 minutes until starting to brown.
step 2
Meanwhile, put all the meatball ingredients into a bowl, season, and mix until well combined. Shape the mixture into small meatballs (you should be able to make about 24), then add them to the roasting tin. Bake for a further 15 minutes then add the tomatoes and feta. Bake for 10-15 minutes or until the tomatoes start to soften and the feta is starting to melt and turn pale golden. Scatter with the parsley and serve with salad, if you like.
