This chorizo meatball and feta traybake is from the May 2019 Olive Magazine and what can I say except…yum!! I remember when the magazine was delivered, as I was subscribing to it at the time, and saw it on the cover, it was definitely one to make.
We weren’t disappointed, to the point that I think it was made twice in the same month. The leftovers for lunch the next day were just as good. Another recipe with typical Spanish flavours that we both love…pimenton and chorizo. It also helps that I’m a big fan of feta cheese!!
A recipe that could easily be halved or doubled. There are minimal dishes with this dish too, which is also a bonus!
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How to make this Chorizo Meatball and Feta Traybake
Ingredients
- 500g new potatoes, cut into quarters
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 200g baby plum or cherry tomatoes, halved
- 200g feta, crumbled
- a handful of flat leaf parsley leaves, chopped to garnish
For the meatballs:
- 1 egg
- 1 clove garlic, crushed
- 200g cooking chorizo, skinned and finely chopped
- 1 small onion, grated
- 400g pork mince
- 1 tsp ground cumin
- 1 tsp sweet smoked pimenton or smoked paprika
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes in olive oil and season with salt and pepper. Scatter the potatoes over the bottom of a non-stick roasting tin and roast for 20 minutes until starting to brown.
- Meanwhile, put all the meatball ingredients into a bowl, season, and mix until well combined. If you have a food processor, put all of the meatball ingredients into the bowl and pulse until mixed together and the chorizo has broken down.
- Shape the mixture into small meatballs (you should be able to make about 24), then add them to the roasting tin. Bake for a further 15 minutes then add the tomatoes and feta. Bake for 10 to 15 minutes or until the tomatoes start to soften and the feta is starting to melt and turn pale golden.
- Garnish with the chopped parsley and serve with salad...and of course, enjoy!
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Chorizo Meatball and Feta Traybake
Ingredients
- 500 g (1.1 lb) new potatoes cut into quarters
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 200 g (7.1 oz) baby plum or cherry tomatoes halved
- 200 g (7.1 oz) feta crumbled
- a handful of flat leaf parsley leaves chopped to garnish
For the meatballs:
- 1 egg
- 1 clove garlic crushed
- 200 g (7.1 oz) cooking chorizo skinned and finely chopped
- 1 small onion grated
- 400 g (0.9 lb) pork mince
- 1 tsp ground cumin
- 1 tsp sweet smoked pimenton or smoked paprika
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes in the olive oil and season with salt and pepper. Scatter the potatoes over the bottom of a non-stick roasting tin and roast for 20 minutes until starting to brown.
- Meanwhile, put all the meatball ingredients into a bowl, season, and mix until well combined. If you have a food processor, put all of the meatball ingredients into the bowl and pulse until mixed together and the chorizo has broken down.
- Shape the mixture into small meatballs (you should be able to make about 24), then add them to the roasting tin. Bake for a further 15 minutes then add the tomatoes and feta. Bake for 10 to 15 minutes or until the tomatoes start to soften and the feta is starting to melt and turn pale golden.
- Garnish with the chopped parsley and serve with salad...and of course, enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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