Scandi meatball traybake
Serves: 2, easily doubled
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Scandi meatball traybake
Save on time and washing up with this one-pan traybake full of Nordic flavour. Freeze the unused meatballs to make the meal again on another week
Serves: 2, easily doubled
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
415Kcal
Fat
17gr
Saturates
4gr
Carbs
32gr
Sugars
9gr
Fibre
6gr
Protein
31gr
Salt
1.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 300g baby new potatoes, halved
- ½ x 350g pack 5% fat beef meatballs*
- 2 tbsp olive oil
- 100g shredded kale
- 150g whole baby pickled beetroot (drained, from a jar)
- 100g fat-free Greek style natural yogurt
- 1 tsp creamed horseradish
Step by step
- Preheat the oven to 210°C, fan 190°C, gas 6½. Put the potatoes and meatballs on a large, lined baking tray (use 2 trays if doubling the recipe) and toss with 1 tablespoon of oil and some seasoning. Roast for an initial 20 minutes.
- Meanwhile, massage 1 tablespoonof oil and some seasoning into the kale, scrunching it with your hands to wilt; set aside. Halve the beetroot, unless very small. After 20 minutes, turn the potatoes and meatballs and nestle the kale and beetroot into the tray. Roast for a further 5 minutes.
- Combine the yogurt and horseradish and season with salt to taste.
-
Remove from the oven and drizzle over the horseradish yogurt to serve.
*Check your meatballs are gluten free, if required.
