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chorizo meatball and feta traybake

Chorizo meatball and feta traybake
Meatbakes make us happy, whatever the season. Make your life easy and serve these Mediterranean-style chorizo meatballs as an all-in-one traybake with new potatoes, crumbly feta and baby plum tomatoes for a midweek family meal

INGREDIENTS :

    • 500g new potatoes, cut into quarters
    • 2 tbsp olive oil
    • 200g baby plum tomatoes, halved
    • 200g pack feta, crumbled
    • a handful of leaves flat-leaf parsley, chopped

    MEATBALLS

    • 400g pork mince
    • 200g cooking chorizo, skinned and finely chopped
    • 1 egg
    • 1 clove garlic, crushed
    • 1 small onion, grated
    • 1 tsp ground cumin
    • 1 tsp sweet smoked paprika

DIRECTION:

  1. Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes in the olive oil and season. Scatter over the bottom of a non-stick roasting tin and roast for 20 minutes until starting to brown.
  2. Meanwhile, put all the meatball ingredients into a bowl, season, and mix until well combined. Shape the mixture into small meatballs (you should be able to make about 24), then add them to the roasting tin. Bake for a further 15 minutes then add the tomatoes and feta. Bake for 10-15 minutes or until the tomatoes start to soften and the feta is starting to melt and turn pale golden. Scatter with the parsley and serve with salad, if you like.
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