Moroccan Meatball Bake

Macros: 546 Kcal Carbs 32g Fat18g Protein 49g

INGREDIENTS for 2 servings:

2 red potatoes chopped

1 red onion sliced into wedges

1 red pepper sliced

1 garlic clove crushed

10g panko breadcrumbes

250g lean beef mince

1.5tsp ras el hanout or Moroccan

spice (ras el hanout is available at Waitrose)

400g diced tinned tomatoes

1 small bag baby spinach

100g low fat feta crumbled

40g parmesan

Method:

1. Pre heat oven to 200 and put a large saucepan of water onto boil. Add potatoes and cook for

approx. 15-20mins.

2. Halve peel and chop red onion into wedges, remove core from pepper and cut into 1cm thick

slices. Put onto baking tray and spray with cooking spray, pinch of salt and grind of black

pepper. Roast in top of oven for approx. 20mins – turn half way through.

3. Peel and grate garlic, add panko breadcrumbs, beef mince and half ras el hanout, season with

salt and pepper. Use your hands to mix thoroughly together and shape into 6 even sized balls.

4. Heat a splash of olive oil in a pan on med/high heat. Brown the meatballs for approx. 5-7 mins

turning frequently so they colour evenly. Add diced tomatoes and remaining ras el hanout and a

pinch of salt and pepper. Cook for 10 mins until reduced by half. Add spinach in batches, cook

until wilted – approx. 1-2 mins.

5. Spread potato and onion on ovenproof dish and when the meatballs are cooked through place

on top, pour over tomato sauce and sprinkle with feta and parmesan.

6. Preheat grill to highest heat and place dish under until cheese is bubbling and golden.

7. Serve in bowls and enjoy.

 
Angi Pilika