Jamie’s Meatball Traybake

Time: 1 hr 10 mins (Prep 10 mins | Cook 1 hr) Difficulty: Not too tricky Serves: 4

Ingredients

• 1 large bulb of fennel (320g)
• 2 red onions (320g)
• 4 carrots (320g)
• Olive oil
• 1 × 400g tin of cannellini beans
• 400g higher-welfare beef or pork mince
• 1 teaspoon dried oregano
• 2 × 400g tins of plum tomatoes
• 1 × 460g jar of roasted red peppers
• 1 lemon
• 50g feta cheese
• Optional: extra virgin olive oil

Method

1. Preheat the oven to 200°C/400°F/gas 6. Trim the fennel (reserving leafy tops), peel the onions, cut into wedges, and place in a deep roasting tray (30×40cm). Peel, halve, and add the carrots. Toss with 1 tbsp olive oil, season with salt and pepper, and roast for 40 minutes.
2. Drain the beans and pulse briefly in a food processor. Add the mince and oregano, season, and pulse until just combined. With wet hands, divide into 12 balls. Fry in a non-stick pan with 2 tbsp oil on medium-high heat until golden all over.
3. Add the tomatoes and peppers (with juice) to the processor. Grate and reserve the lemon zest, then add the juice, season, and blitz until smooth.
4. Remove tray from oven, pour the sauce over the veg, then add the comfort-food evenly. Return to the oven for 20 minutes.
5. To serve, crumble over the feta, sprinkle lemon zest and fennel tops, and drizzle with extra virgin olive oil if desired. Serve as is, or with toast, couscous, rice, or spaghetti.