Meatball Traybake

5
Average: 5 (2 votes)
(2 votes)
Meatball Traybake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
467
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie467 kcal(22 %)
Protein36.46 g(37 %)
Fat18.7 g(16 %)
Carbohydrates43.74 g(29 %)
Sugar added0 g(0 %)
Roughage7.26 g(24 %)
Vitamin A150.86 mg(18,858 %)
Vitamin D0.08 μg(0 %)
Vitamin E0.75 mg(6 %)
Vitamin B₁0.91 mg(91 %)
Vitamin B₂1.08 mg(98 %)
Niacin14.98 mg(125 %)
Vitamin B₆0.91 mg(65 %)
Folate73.06 μg(24 %)
Pantothenic acid1.1 mg(18 %)
Biotin2.28 μg(5 %)
Vitamin B₁₂4.11 μg(137 %)
Vitamin C83.47 mg(88 %)
Potassium671.52 mg(17 %)
Calcium132.12 mg(13 %)
Magnesium134.14 mg(45 %)
Iron3.95 mg(26 %)
Iodine1.15 μg(1 %)
Zinc7.29 mg(91 %)
Saturated fatty acids6.44 g
Cholesterol84.21 mg

Ingredients

for
4
For the meatballs
18 ounces
1 tablespoon
1 tablespoon
1 tablespoon
For the buckwheat and vegetables
1 cup
Buckwheat (rinsed)
1 ⅔ cups
low-sodium vegetable stock
2 tablespoons
1
red pepper (diced)
1
2
medium zucchini (halved and sliced)
1
Red onion (chopped)
2
shallots (sliced into rings)
½ cup
reduced-fat Feta
2 tablespoons
freshly ground Black pepper
How healthy are the main ingredients?
Buckwheatolive oilzucchinishallotFetasalt

Preparation steps

1.
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.
2.
Shape into meatballs and arrange spaced apart on a tray. Cover and chill.
3.
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.
4.
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.
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.