HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Meatball Bake
Moroccan Meatball Bake

Moroccan Meatball Bake

with spinach and feta cheese

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It's incredible how easy it is to revolutionise a well loved dish of the nation by adding some spices and a bit of feta cheese. We've taken on the British hotpot and we're making it a Moroccan hotpot. We're here to take you on an adventure, to explore new flavours. Fancy it? Then get cooking!

Allergens:Cereals containing GlutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Red Potato

1 unit(s)

Red Onion

1 unit(s)

Red Pepper

1 unit(s)

Garlic Clove

10 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

250 grams

Beef Mince

1.5 tsp


1 tin(s)

Chopped Tomatoes

1 bag(s)

Baby Spinach

1 block(s)

Feta Cheese


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3038 kJ
Energy (kcal)726 kcal
Fat30.0 g
of which saturates17.0 g
Carbohydrate66 g
of which sugars18.0 g
Protein51 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Baking Tray
Mixing Bowl
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Chop the potato into 2cm chunks (no need to peel!). Pop into the boiling water. Simmer until cooked, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Drain in a colander and keep to one side.


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!


Preheat your grill to high. Top the dish with the tomato sauce. Sprinkle on the feta and hard Italian cheese. Place the dish under the grill for 5 mins, until the cheese is bubbling and golden. Enjoy!