This is without a doubt one of those quick meals that is also easy AND tasty! Hurrah for small mercies, right?
I found the recipe in the Olive Magazine (May 2019 issue) and although they have chorizo and pork mince and they make their own meatballs – I went the lazy route and just opened up a bag of pre-made frozen meatballs and it worked well in our family 🙂
This is a great Mid-week recipe for a busy family! (and only one “pot” to wash up at the end – another hurrah!)
Meatball and feta traybake
400g Meatballs (I used pre-made frozen ones… like Ikea’s)
500g baby potatoes (cut in half)
2 Tablespoons olive oil
200g baby tomatoes (cut in half)
200g feta (crumbled)
Flatleaf parsley (handful / chopped)
- Toss the potatoes in the olive oil and scatter on the bottom of a non-stick roasting tin.
- Roast for 20 minutes at 200C
- Add the meatballs and cook for a further 15 minutes
- Then add the tomato & Feta and cook for a further 10-15 minutes (or until the tomatoes start to soften or the feta is starting to melt and turn a pale golden)
- Remove from oven and scatter parsley on top
whyiamnotskinny 