An oval-shaped black serving bowl filled with meatballs, beetroot, chickpeas and mint

Meatball and chickpea traybake

  • serves 2
  • Easy

Make meatballs a healthy midweek dinner by pairing them with chickpeas, beetroot and toasted pittas to serve. This recipe is low in calories and salt, but high in protein


Try this meatball and chickpea traybake, then check out our Italian baked meatballs, spaghetti and meatballsvegetarian meatballs and more meatballs recipes.



  • lean beef or turkey mince (5% fat) 250g
  • horseradish sauce 2 tbsp
  • garlic 2 cloves, crushed
  • red onion 1 small, sliced
  • olive oil 1 tbsp
  • cooked beetroots 250g, drained and cut into wedges
  • chickpeas 400g tin, drained and rinsed
  • mint a handful of leaves, chopped
  • fat-free natural yogurt 4 tbsp
  • toasted pittas to serve


  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Combine the mince, half the horseradish sauce and most of the garlic in a bowl using clean hands. Roll into eight meatballs and transfer to a medium baking tray with the onions. Drizzle over the olive oil and roast for 10 minutes.

  • Step 2

    Add the beetroots and chickpeas to the tray, season and toss together. Roast for another 10-15 minutes, or until the meatballs are cooked through and the chickpeas are just crisp. Mix most of the mint with the yogurt, the rest of the horseradish sauce and the remaining garlic, then season. Loosen with a little water if the mixture seems too thick. Spoon the yogurt sauce over the traybake, then scatter with the remaining mint and serve with the toasted pittas for dunking.

*This recipe is gluten free according to industry standards

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Nutritional Information

  • Kcals 507
  • Fat 15.8g
  • Saturates 4g
  • Carbs 41.5g
  • Sugars 20.9g
  • Fibre 11g
  • Protein 44.1g
  • Salt 1.1g