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
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
Step by step
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.
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.
