Meatball, beetroot and lentil bake recipe
With broccoli and lentils, this meatball traybake is packed full with vibrant veg. Top with a dollop of garlic yogurt to serve.
See method- Serves 4
- 35 mins to cook
- 459 calories / serving
- Gluten-free
Ingredients
- 12-pack Meat & Veg beef meatballs
- 1 head of broccoli, cut into florets
- 1½ red onions, cut into thin wedges
- 2 tbsp olive oil
- 2 x 390g tins green lentils, drained
- 2 x 250g pack cooked beetroot, cut into wedges
- 120g radishes, trimmed and halved
- 200g natural yogurt
- 15g fresh coriander, finely chopped
- 1 small garlic clove, crushed
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Shop ingredientsEach serving contains
- Energy
- 1920kJ 459.0kcal
- Fat
- 19g
- Saturates
- 6g
- Salt
- 1.3g
- Sugars
- 19g
of the Reference intake
Carbohydrate 39.7gProtein 28.6gFibre 15.5g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Tip the meatballs, broccoli and onions into a roasting tin and drizzle over the oil. Toss everything together; season well. Roast in the oven for 15-20 mins until the veg is tender.
- Stir in the lentils, beetroot and radishes and mix well. Roast for another 10-15 mins until the lentils are piping hot and the meatballs cooked through.
- Mix the yogurt with the coriander and garlic; spoon over the traybake. Swirl into the lentils to serve.
- See more Traybake recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
