Moroccan Meatball Potato Bake
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Moroccan Meatball Potato Bake

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!


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 war 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 Time45 minutes
Cooking time


serving amount


Red Potato


Red Onion


Red Pepper


Garlic Clove




British Beef Mince


Chopped Tomatoes


Baby Spinach


Feta Cheese

(Contains Milk)


Grated Hard Italian Style Cheese

(Contains Milk, Egg)


Nutritional information

Energy (kJ)2820 kJ
Energy (kcal)674 kcal
Fat24 g
of which saturates14 g
Carbohydrate66 g
of which sugars17 g
Protein51 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.



Pre-heat your oven to 180 degrees. Chop the potato into 2cm chunks. Pop into a pot of water with a generous pinch of salt and put on high heat. When boiling, reduce the heat to medium and cook for 20 mins. Tip: The potato is cooked when you can easily slip a knife through. Drain into a colander and keep to one side.

Prep the veg

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 onto a baking tray, drizzle with a glug of oil and season with salt and pepper. Pop the wedges into your oven to roast for 5 mins. Remove the core from the red pepper and chop 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 they cook evenly.


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


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

Shape into meatballs

Add the beef mince to the bowl and season with a generous pinch of salt and some pepper. Shape the mixture into three even sized meatballs per person. Tip: Be sure to mix your beef and onion well so they hold together when you cook them.

Fry the meatballs

Heat your 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.

Add the spinach

When your meatballs are browned all over, add the chopped tomatoes to your pan and bring everything 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 to make sure your spinach has wilted. Taste your sauce and add more salt and pepper if necessary.


Don’t forget your roasted red onion and pepper! Remove them from your oven when they are ready and allow to cool. Whilst your meatballs cook, spread your cooked potato, red onion and red pepper out in an oven proof dish and then pop your meatballs on top.


Top everything with your tomato sauce and crumble over the feta cheese and grated Italian cheese. Set your grill to high, pop the dish under your grill for 5 mins until the cheese is bubbling and golden. Enjoy!