Try this meatball and chickpea traybake, then check out our Italian baked meatballs, spaghetti and meatballs, vegetarian meatballs and more meatballs recipes.


  • 250g lean beef or turkey mince (5% fat)
  • 2 tbsp horseradish sauce
  • 2 cloves garlic, crushed
  • 1 small red onion, sliced
  • 1 tbsp olive oil
  • 250g cooked beetroots, drained and cut into wedges
  • 400g tin chickpeas, drained and rinsed
  • a handful of leaves mint, chopped
  • 4 tbsp fat-free natural yogurt
  • toasted pittas, to serve


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Combine the mince, half the horseradish sauce and most of the garlic in a bowl using clean hands. Roll into eight meatballs and transfer to a medium baking tray with the onions. Drizzle over the olive oil and roast for 10 minutes.

  • STEP 2

    Add the beetroots and chickpeas to the tray, season and toss together. Roast for another 10-15 minutes, or until the meatballs are cooked through and the chickpeas are just crisp. Mix most of the mint with the yogurt, the rest of the horseradish sauce and the remaining garlic, then season. Loosen with a little water if the mixture seems too thick. Spoon the yogurt sauce over the traybake, then scatter with the remaining mint and serve with the toasted pittas for dunking.

Head here for more meatballs recipes

One Pot Swedish Meatballs Recipe With Cucumber Salad


Anna Glover profile
Anna GloverSenior food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating