Meatball Traybake

Meatball Traybake
1 hr 15 min.


for 4 servings
For the meatballs
18 ounces lean Ground beef
1 tablespoon Chickpea flour (gram)
1 tablespoon Nutritional yeast flakes
1 tablespoon lemon juice
For the buckwheat and vegetables
1 cup Buckwheat (rinsed)
1 ⅔ cups low-sodium vegetable stock
2 tablespoons olive oil
1 red pepper (diced)
1 Orange pepper (diced)
2 medium zucchini (halved and sliced)
1 Red onion (chopped)
2 shallots (sliced into rings)
½ cup reduced-fat Feta
2 tablespoons Mint leaves
freshly ground Black pepper
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Preparation steps

Step 1/5
For the meatballs: Preheat the oven to 190°C (170° fan) | 375F | gas 5. Mix together the beef mince, gram flour, nutritional yeast, lemon juice, and seasoning in a mixing bowl.
Step 2/5
Shape into meatballs and arrange spaced apart on a tray. Cover and chill.
Step 3/5
For the buckwheat and vegetables: Place the buckwheat in a large saucepan and cook over a medium heat for 2 minutes until dried out. Add the stock, stir well, and heat until simmering. Cover with a lid and cook over a slightly reduced heat for 10 - 15 minutes until the buckwheat is tender.
Step 4/5
Toss together the vegetables with the oil and plenty of seasoning. Drain the buckwheat if necessary and spoon into the base of a baking dish. Top with the vegetables and then the meatballs.
Step 5/5
Bake for 35 - 40 minutes until the vegetables are roasted and the meatballs are cooked through. Leave to stand briefly before serving with a garnish of feta and mint leaves.