One Tray Greek-Style Lean Beef Meatball Tray Bake With Mint & Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your courgette[s] into bite-sized pieces

Peel and grate half your red onion[s]

Chop the remaining onion into wedges

Slice your potatoes (skins on) into discs, approx. 1cm thick

Peel and finely chop (or grate) your garlic

Add the grated onion and chopped garlic to a large bowl with your mince, ground cumin, panko breadcrumbs, soy sauce and a pinch of salt and pepper

Massage thoroughly, with clean hands, until fully combined

Tip: Massage the meat longer for more tender meatballs!

Divide the mince mixture and roll into 5 meatballs per person

Add the potato discs, chopped courgette and onion wedges to a baking tray (or two!)

Sprinkle over your dried oregano and drizzle with olive oil

Season with a pinch of salt and give everything a good mix up

Add the meatballs to the tray[s]

Put the tray[s] in the oven for 20-25 min or until the vegetables are tender and the meatballs are cooked through (no pink meat!) – this is your Greek-style meatball tray bake

Meanwhile, strip your mint leaves from their stems and chop them finely, discard the stems