Name: Chorizo meatball and feta traybake
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 500g new potatoes, cut into quarters; 2 tbsp olive oil; 200g baby plum tomatoes, halved; 200g pack feta, crumbled; a handful of leaves flat-leaf parsley, chopped; 400g pork mince; 200g cooking chorizo, skinned and finely chopped; 1 egg; 1 clove garlic, crushed; 1 small onion, grated; 1 tsp ground cumin; 1 tsp sweet smoked paprika

500g new potatoes
cut into quarters
2 tbsp olive oil
200g baby plum tomatoes
halved
200g pack feta
crumbled
a handful of leaves flat-leaf parsley
chopped

MEATBALLS

400g pork mince
200g cooking chorizo
skinned and finely chopped
1 egg
1 clove garlic
crushed
1 small onion
grated
1 tsp ground cumin
1 tsp sweet smoked paprika

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes in the olive oil and season. Scatter over the bottom of a non-stick roasting tin and roast for 20 minutes until starting to brown.
step 2
Meanwhile, put all the meatball ingredients into a bowl, season, and mix until well combined. Shape the mixture into small meatballs (you should be able to make about 24), then add them to the roasting tin. Bake for a further 15 minutes then add the tomatoes and feta. Bake for 10-15 minutes or until the tomatoes start to soften and the feta is starting to melt and turn pale golden. Scatter with the parsley and serve with salad, if you like.