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Meatball, beetroot and lentil bake recipe

Meatball, beetroot and lentil bake recipe

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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
  • 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​
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1920kj
    459kcal     23%

  • Fat

    19g 27%

  • Saturates

    6g 32%

  • Sugars

    19g 21%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 39.7g Protein 28.6g Fibre 15.5g

Method

1. 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.

2. 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.

3. 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.

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