Meatball, Mushroom and Potato Traybake
By OcadoLife
Published on 30 January 2026
“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, Mushroom and Potato Traybake. “It’s also healthy, gluten-free and great value.”
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 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
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.Step 2
Meanwhile, squeeze the sausages out of their skins and roll into 12 balls.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.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.