Greek-style meatball tray bake

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 1 hr 10 mins

Hands-on time: 20 mins

Ingredients

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spray oil

200g penne pasta

2 carrots, cut in wedges

3 parsnips, cut in wedges

400g lamb mince

½ cup cooked couscous

1-2 teaspoons garlic purée

3 tablespoons chopped fresh parsley or fresh mint or 1 teaspoon dried mint

2 onions, cut in wedges

700g tomato pasta sauce

100g reduced-fat feta cheese

Instructions

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1 Preheat oven to 190ºC. Spray a large ovenproof dish with oil. Cook pasta in boiling water until tender. Cook carrots and parsnips for 5 minutes in boiling water.

2 Place mince in a bowl with couscous, garlic, herbs and pepper. Mix well and shape into 20-24 small meatballs.

3 Add drained vegetables to ovenproof dish with onions. Add pasta sauce and toss to coat evenly.

4 Add meatballs to dish. Sprinkle with feta and bake for 50 minutes. Serve with chopped fresh parsley.

Variations

Make it gluten free: Use gluten-free pasta and use brown rice or quinoa instead of couscous. Check pasta sauce is gluten free.

Nutrition Info (per serve)

Calories 564 cal

Kilojoules 2360 kJ

Protein 41 g

Total fat 10 g

Saturated fat 4 g

Carbohydrates 75 g

Sugar 25 g

Dietary fibre 9 g

Sodium 810 mg

Calcium 230 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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