Moroccan Meatball Bake

Halve, peel and chop the red onion into six wedges. Halve, then remove the core from the red pepper and cut into 1cm thick slices. Pop the onion and pepper on a lined baking tray, drizzle over some oil, a pinch of salt and a grind of pepper. Roast on the top shelf of your oven for 20 mins. Turn halfway through cooking.

Meanwhile, peel and grate the garlic (or use a garlic press). Put the garlic in a mixing bowl with the panko breadcrumbs, beef mince and half the ras-el-hanout. Season with a pinch of salt and some pepper. Mix together to combine, then shape the mixture into three even-sized meatballs per person. TIP: Be sure to combine the mixture well so they hold together when you cook them.

Heat a splash of oil in a frying pan on medium-high heat. Fry the meatballs for 5-7 mins, turning frequently to make sure they colour evenly. Once browned, add the diced tomatoes and bring to the boil. Lower the heat to medium and add the remaining ras el hanout and a pinch of salt and pepper. Cook for 10 mins until the sauce has reduced by half. Add the baby spinach in batches. Stir gently and cook until wilted, 1-2 mins.

Remove the onion and pepper from your oven. Whilst the meatballs and sauce cook, prepare an ovenproof dish. Spread the potato, onion and pepper out in the bottom of the dish and when ready, pop the meatballs on top. TIP: The meatballs are cooked when they are no longer pink in the middle. If you have some time whilst waiting for the meatballs to finish cooking, have a quick wash up!