Ingredients
For the Meatballs
- 500g ground beef
- 100g fresh breadcrumbs
- 1 egg
- 50g grated Parmesan cheese
- 1 small onion, finely grated
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the Traybake
- 2 red bell peppers, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 250g cherry tomatoes
- 300g baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Optional Garnish
- Fresh parsley
- Extra-grated Parmesan cheese
- Lemon wedges
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, onion, garlic, parsley, salt, and pepper.
- Mix gently until combined and shape into 16–18 meatballs.
- Place the chopped peppers, zucchini, red onion, cherry tomatoes, and potatoes into a large roasting tray.
- Drizzle the vegetables with olive oil and sprinkle with oregano, thyme, salt, and pepper. Toss well.
- Arrange the meatballs evenly among the vegetables.
- Roast for 40–45 minutes, turning the vegetables halfway through cooking.
- Cook until the meatballs are golden brown and reach an internal temperature of 75°C (165°F).
- Remove from the oven and allow to rest for 5 minutes.
- Garnish with fresh parsley, Parmesan cheese, and lemon wedges before serving.
Notes
- Avoid overmixing the meatball mixture to keep the texture tender.
- Cut vegetables into similar-sized pieces for even roasting.
- Ground turkey or chicken can be substituted for beef.
- Add chili flakes for extra heat.
- Leftovers store well and are ideal for meal prep lunches.
- For a richer flavor, add a handful of olives or crumbled feta before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British, Mediterranean
- Diet: High-Protein