Margherita Meatball Traybake
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Prep Time
20 MINS
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Cook Time
1 HR
- KCals 464
- Carbs 41G
Ingredients
- 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
Instructions
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Preheat the oven to 180°C and spray a roasting tin with low-calorie cooking spray.
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Scatter the potatoes over the roasting tin, spray well with low-calorie cooking spray and season with a little salt and pepper.
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Place in the oven and roast for 25 minutes.
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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.
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After 25 minutes, remove the potatoes from the oven. They should be starting to brown and soften.
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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.
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Mix the passata with the balsamic vinegar and remaining garlic granules and oregano.
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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.
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Return to the oven for 15 minutes until the sauce is bubbling and the cheese has melted.
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Serve!