Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Tomato meatball traybake with lemony spinach rice recipe

15 ratings

Toss spiced meatballs with red onion wedges and tomato sauce for a totally organic warming midweek meal. Top with feta and serve with lemony spinach rice and fresh dill. See method

Serves 4
15 mins to prepare and 40 mins to cook
731 calories / serving

Ingredients

500g pack organic beef steak mince
2 organic garlic cloves, crushed
2 tsp dried mixed herbs or oregano
½ tsp ground cinnamon
1 tsp ground cumin
20g fresh breadcrumbs
2 organic red onions, cut into wedges
1 tbsp organic olive oil
2 x 390g cartons organic chopped tomatoes
1 tbsp organic tomato ketchup
100g organic feta
300g organic long-grain rice
1 organic lemon, zested and juiced
100g organic spinach
4 tbsp chopped dill (optional)

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
3075kj
731kcal 37%
Fat
29g 42%
Saturates
13g 65%
Sugars
12g 13%
Salt
1.3g 22%

of the reference intake
Carbohydrate 81.5g Protein 38.9g Fibre 3.8g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. To make the meatballs, place the mince, half the garlic, 1 tsp mixed herbs or oregano, the cinnamon, cumin and breadcrumbs in a bowl. Grate in 3 wedges of onion and mix together well with clean hands. Shape the mixture into 16 golf ball-sized meatballs and set aside.
Put the remaining onion wedges in a bowl, drizzle over the oil and toss to evenly coat. Tip the tomatoes into a high-sided roasting tin around 35cm x 25cm and stir in the remaining garlic, mixed herbs or oregano and the tomato ketchup. Arrange the onions and meatballs in a single layer on top of the tomatoes, and crumble over the feta. Roast for 40 mins until the meatballs are cooked through and the onions are charred.
Meanwhile, bring a large pan of water to the boil, add the rice and cook for 10 mins. Drain and return to the pan. Stir in the lemon juice, zest, spinach and half of the dill, if using. Cove and allow to stand for 5 mins.
To serve, divide the rice between the plates, and spoon over the meatballs and tomato sauce. Garnish with a little extra dill, if using.

See more Dinner recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.