- 20 MeatballsYou can use prepacked, homemade or Qfote
- 500g Quartered New Potatoes
- 1 Diced Red Peppers
- 1 Sliced Red Onion
- 15 Cherry Tomatoes
- 10g Basil
- 10g Parsley
- 1/2 Tsp Chilli Flakes
- Olive Oil
The low calories and vibrant colours is what makes this meatball bake recipe a big hit! It reminds me of the gardens of Albania in summer, the fresh ingredients, colours and aromas everywhere.
It is a quick dish, great for a late evening meal using what you have in the cupboard and fridge. You can use lamb chops or diced meat instead of meatballs to make a tasty twist.
Precook the Potatoes
You'll need to start with the potatoes as they need slightly longer - while these are pre cooking, you can slice and dice the rest of your ingredients. Drizzle some olive oil in the bottom of a casserole dish - about 30cm x 15cm and then place the quartered potatoes in. Shake and place in a preheated oven of 180 degrees.
Adding the Full Ingredients
Take out the potatoes after 20 minutes, toss and turn them before you add the rest of your ingredients.
Add the meatballs, red pepper, red onion, cherry tomatoes, chilli flakes, basil and parsley. Drizzle another layer of olive oil and season well with salt and pepper. Give the meatball bake a big stir, mix and ensure the ingredients are equally spread out over the dish.
Place in the oven for 40 minutes, given another mix after the first 20 minutes. The potatoes will brown and crisp, while the meatballs cook remaining soft.