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+ servings

Margherita Meatball Traybake

  • Prep Time
    20 MINS
  • Cook Time
    1 HR
  • KCals 464
  • Carbs 41G
4 Servings


  • 500 g new potatoes cut in half or quarters if large
  • 2 red onions peeled and cut into wedges
  • 2 mixed peppers deseeded and thickly sliced
  • 500 g passata
  • 1 tsp garlic granules
  • 1 tsp dried oregano
  • 1 tbsp balsamic vinegar
  • low-calorie cooking spray
  • 125 g ball of reduced-fat mozzarella

For the meatballs

  • 500 g turkey breast mince
  • 1 tsp garlic granules
  • 1 tsp dried oregano
  • 1 slice wholemeal bread made into crumbs
  • 1 medium egg beaten
  • 20 g grated parmesan cheese
  • salt and freshly ground black pepper


  1. Preheat the oven to 180°C and spray a roasting tin with low-calorie cooking spray.

  2. Scatter the potatoes over the roasting tin, spray well with low-calorie cooking spray and season with a little salt and pepper.

  3. Place in the oven and roast for 25 minutes.

  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.

  5. After 25 minutes, remove the potatoes from the oven. They should be starting to brown and soften.

  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.

  7. Mix the passata with the balsamic vinegar and remaining garlic granules and oregano.

  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.

  9. Return to the oven for 15 minutes until the sauce is bubbling and the cheese has melted.

  10. Serve!