Notes
Ingredients
400g potatoes, diced into 2cm chunks
1 red onion, half finely chopped and half cut into wedges
Light olive oil
1 red pepper, sliced
1 clove garlic, crushed
1 1/2 tsp. ras-el-hanout
250g minced beef
400g chopped tomatoes
80g baby spinach
Handful feta, crumbled
40g Parmesan
Method
Preheat the oven to 180°C fan/200°C/gas mark 6.
Place the potato into a pan of salted water and bring to the boil. Cook for 15 minutes until tender. Drain and set aside.
Place the red onion wedges on a baking tray, drizzle with some oil and roast. After 5 minutes, add the red pepper and roast for a further 15 minutes, turning the veg halfway through.
Heat a drizzle of oil in a frying pan and add the diced red onion. Cook for 5-8 minutes until it's softened and add the garlic and half the ras-el-hanout. Cook for a further minute. Remove from the pan and place in a mixing bowl. Set the pan aside.
Add the minced beef to cooked onion mixture. Season well and shape into six meatballs.
Place your frying pan back over a high heat with a drizzle of oil. Fry the meatballs for 5-7 minutes, turning every minute or so to brown evenly.
Add the chopped tomatoes to the pan and bring to the boil. Lower to a summer and add the remaining ras-el-hanout. Summer for 10 minutes until the sauce has thickened and reduced by half. Add the baby spinach and stir occasionally until wilted. Check for seasoning.
Place your potatoes and roasted veg in an oven dish and place the meatballs on top along with the sauce.
Top with the Parmesan and feta and place under a high grill for 5 minutes until the cheese is golden and the sauce is bubbling.