Portuguese meatball and potato traybake
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Portuguese meatball and potato traybake
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
790Kcal
Fat
30gr
Saturates
11gr
Carbs
85gr
Sugars
12gr
Fibre
9gr
Protein
40gr
Salt
1.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1.25kg potatoes, peeled and cut into wedges
- 2 tbsp olive oil
- 500g passata
- 1 chicken stock cube, dissolved in 200ml boiling water
- 150g white bread, slightly stale
- 150ml milk
- 500g 20% fat beef mince
- 1 medium egg, beaten
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 lemon
- ½ x 31g pack coriander
- 100g green beans, trimmed and halved
Step by step
Get ahead
You can make the meatballs the day before and chill, covered.
- Preheat the oven to 200°C, fan 180°C, gas 6. Add the potato wedges to a large roasting tin, drizzle with half the olive oil, season and toss well to mix. Combine the passata and stock, then pour over the potatoes. Bake in the oven for 40 minutes, turning over with a large metal spoon halfway through.
- Meanwhile, make the meatballs. Tear up the bread (leave the crusts on) and whiz to breadcrumbs in a food processor. Tip into a mixing bowl and stir in the milk. Leave to soak for 5 minutes; add the minced beef, egg, onion, garlic and paprika. Finely grate the zest from the lemon into the mixture then cut the lemon into quarters and set aside. Pick the leaves from the coriander, chop roughly and set aside. Finely chop the stalks and add to the meatball mix. Season and mix well with clean hands. Roll into about 28 walnut-sized balls; pop on a plate.
- Once the potatoes have had their initial cooking time, give them a stir and add the meatballs. Cook for 20 minutes.
- Meanwhile blanch the green beans in boiling water for 2-3 minutes until just tender; drain well. When the meatballs have had their 20 minutes, remove the tin from the oven and tuck the beans around them. Slide back into the oven for a final 10 minutes, by which time the potatoes should be tender and the meatballs golden and cooked through.
- Drizzle over the remaining olive oil, scatter with chopped coriander leaves and serve piping hot, with the lemon wedges.
