Putting the meatballs straight into the tray is the commonest mistake here. They have to be seared in a pan first; if the outside does not set, the meatballs disintegrate in the sauce and the tray turns into mince soup.
Ingredients
For the meatballs
For the tin
For the sauce
Method
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Knead the mixture
Knead all the meatball ingredients for 8 minutes and rest for 20 minutes.
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Shape
Form finger-shaped meatballs.
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Sear
Cook each side in a hot pan for 2 minutes, until the surface sets. The inside can stay raw, it will cook in the oven.
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Fry the potatoes
In the same pan, turn the potato slices until both sides are browned.
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Build the tray
Arrange the meatballs, potatoes, peppers and tomato slices in the tray.
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Pour over the sauce
Dissolve the tomato paste in hot water, mix in the salt and pour it into the tray.
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Bake
Bake at 200 degrees for 35 minutes. The sauce should thicken and the potatoes soften.
Tips
- Do not skip the searing; an unseared meatball falls apart in the sauce.
- Do not slice the potatoes too thin, as anything under 1 centimetre melts away in the oven.
- If the sauce reduces too far, add half a cup of hot water; the tray should not dry out.
Nutrition
Values are per serving and approximate.