Meatball & garlic bread traybake in a frying pan

Meatball & garlic bread traybake

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(1 ratings)

Prep: 10 mins Cook: 50 mins

Easy

Serves 3 (or 2 adults and 2 children)

Make this comforting meatball and garlic bread traybake for a dinner the whole family will enjoy. You could buy a pack of meatballs if you’re short on time

Nutrition and extra info

Nutrition: Per serving (3)

  • kcal565
  • fat28g
  • saturates13g
  • carbs34g
  • sugars19g
  • fibre6g
  • protein42g
  • salt1.3g
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Ingredients

  • 350g turkey thigh mince
  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 2 x 400g cans chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 150g ball mozzarella, torn into pieces
  • 4 garlic breadsticks or garlic bread slices, torn or chopped into chunks
  • 25g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • green salad or spaghetti, to serve

Method

  1. Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over – don’t worry if they’re not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.

  2. Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar. 

  3. Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.

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