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Meatball, Mushroom and Potato Traybake

By OcadoLife
“This fuss-free traybake turns sausages, mushrooms and baby potatoes into a rich, golden dinner with the added bonus of barely any washing-up,” says food stylist and recipe writer Emily Jonzen of her moreish Meatball,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1kg baby potatoes, halved or quartered if large
  • 2 tbsp olive oil
  • 6 large garlic cloves, unpeeled and smashed
  • 4 pork sausages (gluten free, if required)
  • 300g closed cup mushrooms, sliced
  • 1 onion, finely sliced
  • 75ml chicken stock, hot (gluten free, if required)
  • 30g parmesan, grated
  • 1 small handful dill sprigs, to garnish (optional)

Method

4 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Spread the potatoes out in a large roasting tin. Add the olive oil and garlic; season. Roast for 15 mins or until slightly softened and golden at the edges.

  2. Step 2

    Meanwhile, squeeze the sausages out of their skins and roll into 12 balls.

  3. Step 3

    Add the mushrooms and onion to the tin with the potatoes; toss so they get a coating of oil, then add the meatballs. Return to the oven for a further 15-20 mins, until everything is golden and cooked through.

  4. Step 4

    Pour the hot stock into the tin, then sprinkle over the parmesan and pop in the oven for a final 5 mins or until melted and sticky. Scatter over the dill (if using), then serve.