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Meatball and chickpea traybake

Name: Meatball and chickpea traybake
Total time: 30 min
Ingredients: 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

30 minutes
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

By Anna Glover

Published: December 9, 2020 at 8:15 am

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

Ingredients

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

Method

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.