Middle Eastern Meatball Potato Bake

Cut the red onion in half through the root, peel and then slice one half into wedges and chop the other half into small cubes. Place your red onion wedges on a baking tray, drizzle with a glug of oil and season with salt and pepper. Pop your wedges in your oven for 5 mins. Remove the core from the red pepper and cut into 1cm thick slices. After 5 mins, remove the tray from your oven and add your pepper slices. Pop back in and roast for a further 15 mins. Tip: Turn your onion and pepper halfway through, to ensure it cooks evenly.

Peel and grate the garlic (or use a garlic press if you have one). Heat a frying pan on medium heat and add a splash of oil. Add your red onion cubes and cook for 5 mins until soft. After 5 mins add your garlic and half the ras-el-hanout and cook for 1 minute more.

When your onion cubes are soft, remove from the pan and pop into a large bowl. Wipe out the pan with kitchen paper, we will use it again later.

Add the beef mince to the bowl and season with a generous pinch of salt and a grind of black pepper. Shape the mixture into three even-sized meatballs per person. Tip: Be sure to mix your beef and onion well so it holds together when cooked.

Heat your (now empty) frying pan over medium-high heat and add a glug of oil. Fry your meatballs for 5-7 mins, turning them every minute or so to make sure they colour evenly.

When your meatballs are browned all over, add the chopped tomatoes and bring to the boil. Lower the heat to medium and add the remaining ras-el-hanout. Cook for 10 mins until your sauce has thickened and reduced by half. Mix in the baby spinach and cook for 1 minute more until your spinach has wilted. Taste your sauce and add more salt and black pepper if necessary.

Don’t forget your onion wedges and pepper! Remove from your oven when ready and allow to cool. Whilst your meatballs cook, spread your potato, onion wedges and pepper on the bottom of an ovenproof dish and then pop your meatballs on top.