- 1kg potatoes
- 2 onions
- 3 garlic cloves
- 2 tsp smoked paprika
- 1 chicken stock cube
- 227ml double cream
- 1 tsp caraway seeds
- 24 beef meatballs
- A handful of flat leaf parsley
- 1 lemon
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 500ml boiling water
- Large roasting tin
- Measuring jug
- 1.
Warm your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes (no need to peel them) and chop them into bite-size pieces. Peel and thinly slice the onions and garlic. Add the onions, potatoes and garlic to a large roasting tin. Drizzle over 1 tbsp olive oil and dust with 2 tsp smoked paprika and a pinch of salt and pepper. Toss together then slide the tin into the oven for 30 mins.
- 2.
Fill and boil your kettle. After 30 mins, remove the tin from the oven and turn everything over. Pour over 500ml boiling water and crumble in the stock cube. Add the cream and 1 tsp caraway seeds and stir to mix. Scatter over the meatballs and return to the oven for 20 mins.
- 3.
Finely chop the parsley leaves and stalks. Slice the lemon into quarters.
- 4.
Take the tin out of the oven. Taste the sauce and add more salt or pepper if you think it needs it. Serve the tray bake topped with the parsley, with lemon wedges on the side for squeezing.
- Tip
Eat Me, Keep Me
This meatball bake will keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. Divide it into portions, cool completely, then seal and chilli or freeze. Defrost overnight and reheat in the microwave or on the hob till piping hot all the way through. - Tip
The Right Tin
A high-sided roasting tin works best for this recipe. If you don't have a deep roasting tin, use a casserole dish or baking dish instead.
