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Ready in 30 minutes

Beef Meatball Traybake with Lemon Aioli

Baby Potatoes & String Beans

Cooking time

30 minutes




700 /serving

Traybakes are just as tempting to parents as they are to kids. All the elements of supper are spread out for the eyes to feast on (and what we don’t see, mercifully, is a lot of dishes used for cooking). Form meatballs from ground beef, garlic and Mediterranean-inspired seasonings, and roll them onto a sheet pan. Pull golden-edged chunks of baby potatoes and still-green string beans from the oven, and serve it all with a lemon-spiked aioli for dipping.

We will send you:

  • 510g Ground beef
  • 900g Baby potatoes
  • 600g String beans
  • 2 Garlic cloves
  • 1 Lemon
  • 90ml Mayonnaise
  • 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk

You will need:

2 Sheet pans
Parchment paper
Salt & pepper (S&P)
2 tbsp Butter
Total Fat
43 g
Saturated Fat
12 g
580 mg
Total Carb
50 g
9 g
33 g
9 g
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
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Prepare the meatballs & start the traybake
Meanwhile, mince the garlic. In a medium bowl, combine the beef, ½ the garlic, ½ the remaining spices and S&P. Form into 16 meatballs about the size of a golf ball. Arrange on a second lined sheet pan and roast, 7 to 8 min., until partially cooked.
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Mise en place
Meanwhile, remove the stem ends of the string beans; toss with a drizzle of oil, the remaining spices and S&P. Halve the lemon; juice ½ and quarter the remaining ½. In a small bowl, microwave 2 tbsp butter, in 15 sec. increments, until melted.
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Finish the traybake
When the meatballs are partially cooked, remove from the oven, flip and add the string beans. Roast, 7 to 9 min., until the meatballs* are cooked through and the string beans are crisp-tender.
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Make the lemon aioli
Meanwhile, to the bowl of melted butter, add the mayo, lemon juice (start with ½), 1 tsp water, the remaining garlic and S&P; stir well.
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Plate your dish
Divide the potatoes and traybake between your plates. Garnish with the lemon wedges. Serve the lemon aioli on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.