Tray Bake Recipe for Easy Meatballs With Sweet Potato Wedges

Baked pecorino and white pepper meatballs with sweet potato wedges

  • serves 4
  • Easy

Try our baked pecorino and white pepper pork meatballs. This recipe comes served with chunky sweet potatoes, a quick and flavoursome midweek meal. White pepper gives a lovely fiery heat to these juicy meatballs. Use whole white peppercorns rather than the ready-ground white pepper, as the flavour is far superior

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Ingredients

  • fresh white breadcrumbs 100g
  • milk 4 tbsp
  • pork mince 600g
  • pecorino 170g, finely grated
  • egg 1
  • white peppercorns 1 tbsp, crushed with a pestle and mortar
  • garlic 1 clove, crushed
  • sage small handful of leaves, finely chopped

SWEET POTATO WEDGES

  • sweet potatoes 1kg, cut into 2-3cm wedges
  • vine tomatoes 6 large, roughly chopped
  • red onions 2, sliced
  • olive oil
  • basil a small bunch, chopped

Method

  • Step 1

    Put the breadcrumbs in a bowl and pour over the milk, stirring until combined. Add the remaining ingredients and mix well. Take big pinches of the mixture and roll into walnut-sized meatballs. Chill for 30 minutes.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Scatter the sweet potatoes, tomatoes and onions in a roasting tin in a single layer, or spread over 2 baking trays.

  • Step 3

    Drizzle with 3 tbsp olive oil and toss. Lay the meatballs on top, spreading them out evenly. Bake for 25 minutes. Remove from the oven and turn the meatballs over, stirring the vegetables too.

  • Step 4

    Return to the oven for another 20-30 minutes until everything is cooked. Scatter the basil over just before serving.

Discover more of our best traybake recipes here...

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Nutritional Information

  • Kcals 941
  • Fat 40g
  • Saturates 17.1g
  • Carbs 87.7g
  • Sugars 43.2g
  • Fibre 14.8g
  • Protein 50g
  • Salt 2.1g
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