Quick pork meatball traybake, photo taken during a live tv show by Debbie Farmer
‘an ideal all-in-one supper or to feed a large crowd for Sunday lunch.’
For the pork meatballs you will need:
300g pork mince
25g finely chopped bacon
60g gluten free oats
1/4 teaspoon dried mixed spice
1 teaspoon mustard
salt and pepper
Mix all the ingredients together, form small balls and place on a plate covered with baking paper. If you have time refrigerate for half an hour. If you do not have time, they will still retain their shape.
For the rest of the traybake, you will need:
6 slices of Maltese Bread (or similar sourdough)
1 sweet potato, skin on and diced
6 tomatoes, skin on and diced
1 eggplant, diced
half a butternut squash, cooked, peeled,roughly chopped
1 onion, finely chopped
1 red bell pepper, chopped
1 orange bell pepper chopped
fresh chives, finely chopped
2 potatoes, skin on and finely sliced
1 tablespoon sesame seeds
4 tablespoons olive oil
4 sundried tomatoes
1 tablespoon capers
1/4 tablespoon pink pepper corns
sea salt and freshly ground pepper
Prepare an ovenproof dish by brushing it with olive oil.
Brush the Maltese bread with olive oil on both sides.
Line the dish with the slices of Maltese bread.
Then arrange the vegetables on top of the bread, starting with the cooked sweet potato tomatoes, coloured peppers, butternut squash, eggplant and finishing off with the meatballs. Sprinkle crushed peppercorns, coriander, capers and salt and pepper.
Brush the slices of potato with olive oil and sprinkle some sesame seeds. Line the sides of the dish with sliced potatoes.
Bake in a preheated oven at 200C for 50 minutes.
Drizzle with olive oil and serve.
Tip: If you do not like the taste of pink peppercorns used crushed fennel instead
I use local pork (Majjal ta Malta), gluten free oats by Nutrifree, vegetables by Big Fresh and Farmers Markets, spices by Schwartz, capers by Belazu, olive oil by Costa d’Oro