Margherita Meatball Traybake
Using a dreamy combination of veggies and meatballs in a rich tomato sauce, we've loaded this indulgent traybake with all of our favourite pizza-inspired flavours. It's SO easy to make with hardly any washing up to do afterwards. We can't get enough of that gooey mozzarella topping!
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NutritionPer Serving
- Calories464
- Carbs41g
- Protein47g
- Fat9.7g
- Saturates4.7g
- Sugars17g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
We’ve loaded up our roasting tin with delicious ingredients to bring you an oh-so-cheesy traybake the whole family will love.
A Weekly Indulgence recipe at 464 calories per serving, this gooey, tomatoey bake is the perfect answer to your pizza cravings on family Fakeaway night. As if juicy meatballs, oven-baked potatoes and veggies in a rich tomato sauce isn’t irresistible enough, we’ve added a bubbly topping of melty mozzarella for good measure!
Once the meatballs are cooked through and your rich, homemade sauce is piping hot, plate them up with a crispy, mixed salad or Garlic Green Beans. It’s an explosion of Italian-inspired flavour – perfect for impressing dinner guests at any special occasion.
Psst! If you can’t get enough of the convenience of a flavour-loaded meatball bake, try our Cheesy Mac ‘n’ Meatballs next (you won’t regret it!).
What diets is this Margherita Meatball Traybake suitable for?
This Margherita Meatball Traybake can be made gluten-free as long as you swap out the following ingredients for gluten-free versions;
- Wholemeal bread
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Margherita Meatball Traybake?
This recipe really couldn’t be simpler to make and doesn’t require any special ingredients!
You’ll want to use a large roasting tin or shallow casserole pan for baking your ingredients.
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A large roasting tin will make sure all of your ingredients bake evenly.
Garlic granules come in handy for this and so many other recipes!
How many calories are in this Margherita Meatball Traybake?
There are 464 calories per portion in this Margherita Meatball Traybake, which means it falls into our Weekly Indulgence category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Margherita Meatball Traybake is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180°C and spray a roasting tin with low-calorie cooking spray.
Step 2
Scatter the potatoes over the roasting tin, spray well with low-calorie cooking spray and season with a little salt and pepper.
Step 3
Place in the oven and roast for 25 minutes.
Step 4
While the potatoes are cooking, place all the ingredients for the meatballs in a bowl and thoroughly mix together. You can fry a penny-sized piece of mix, to taste and season with salt and pepper according to your taste. Roll the mixture into 24 evenly-sized balls.
Step 5
After 25 minutes, remove the potatoes from the oven. They should be starting to brown and soften.
Step 6
Add the peppers and onions to the tin and arrange the meatballs on top; spray with low-calorie cooking spray and return to the oven for 20 minutes.
Step 7
Mix the passata with the balsamic vinegar and remaining garlic granules and oregano.
Step 8
After 20 minutes, pour the passata into the roasting tin with the meatballs and veggies. Stir and then tear the mozzarella into small pieces and scatter over the top.
Step 8
Return to the oven for 15 minutes until the sauce is bubbling and the cheese has melted.
Step 9
Serve!
What could I serve with this Margherita Meatball Traybake?
This Margherita Meatball Traybake works really well when served with a crisp, mixed salad or any of the following accompaniments:
How do you know when Margherita Meatball Traybake is cooked?
You should cook this Margherita Meatball Traybake until the sauce is bubbling and the meatballs are cooked throughout. This will take around 35 minutes after the potatoes have been cooked for 25 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Margherita Meatball Traybake in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Margherita Meatball Traybake in the fridge for approximately 3 days or so.
Can I freeze Margherita Meatball Traybake?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Margherita Meatball Traybake?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Margherita Meatball Traybake
Loaded with delicious, pizza-inspired ingredients, it's hard to believe that this mozzarella-topped traybake is so easy to make!
-
Prep Time
20 MINS
-
Cook Time
1 HR
- KCals 464
- Carbs 41G
Instructions
- Preheat the oven to 180°C and spray a roasting tin with low-calorie cooking spray.
- Scatter the potatoes over the roasting tin, spray well with low-calorie cooking spray and season with a little salt and pepper.
- Place in the oven and roast for 25 minutes.
- While the potatoes are cooking, place all the ingredients for the meatballs in a bowl and thoroughly mix together. You can fry a penny-sized piece of mix, to taste and season with salt and pepper according to your taste. Roll the mixture into 24 evenly-sized balls.
- After 25 minutes, remove the potatoes from the oven. They should be starting to brown and soften.
- Add the peppers and onions to the tin and arrange the meatballs on top; spray with low-calorie cooking spray and return to the oven for 20 minutes.
- Mix the passata with the balsamic vinegar and remaining garlic granules and oregano.
- After 20 minutes, pour the passata into the roasting tin with the meatballs and veggies. Stir and then tear the mozzarella into small pieces and scatter over the top.
- Return to the oven for 15 minutes until the sauce is bubbling and the cheese has melted.
- Serve!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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4 comments
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MichelleSunday 11th September 2022
OMG this is absolutely delicious- added 1/2 tsp of chilli flakes to the sauce – definitely a new favourite
SharonThursday 15th September 2022
Hi Michelle, thanks so much for your lovely comment. We’re really pleased to hear you enjoyed our Margherita Meatball Traybake. We like your suggestion for adding some chilli flakes too!
MichelleThursday 6th October 2022
I made this a second time but was in a hurry so used Aldi skinny meatballs saved a bit time & was Still delicious 😋
HollyTuesday 11th October 2022
Hi Michelle, so glad to hear you are a fan of this recipe!
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