One-pan Bake with Italian Style Lemony Pork Meatballs, Tenderstem® broccoli & Roast Squash

One-pan Bake with Italian Style Lemony Pork Meatballs, Tenderstem® broccoli & Roast Squash

An easy one pan feast that’s really economical but also smart enough for laid back Sunday lunches.

Preparation time

15 minutes

Cooking time

40 minutes



Dietary requirements

  • Dairy free
  • Nut free

Nutritional information per serving

  • kcal 584
  • Fat 21.3g High
  • Saturates 4.6g Low
  • Carbs 62.8g
  • Sugars 20.1g
  • Fibre 12.7g Low
  • Protein 28.9g
  • Salt 0.9g Low
Try with Frozen Tenderstem®


  1. Preheat the oven to 220°C / 200°C fan / gas 6.

  2. For the meatballs, mix the pork with the breadcrumbs, onion, garlic, lemon zest, herbs and egg. Season to taste with salt and freshly ground black pepper. Roll the mixture into walnut sized balls, setting aside on a large plate as you go. Slightly damp hands will make this a less messy task, although if you have time, this is a job children love to get involved in. Just try to help them get all the meatballs similar in size so they cook evenly.

  3. Cut the squash up into 3-4cm chunks, leaving the skin, and spread it out into a large roasting tray. Tuck in the cloves of garlic and drizzle over most of the oil, and season with a little salt and pepper. Roast in the hot oven for 15 minutes.

  4. Remove the pan from the oven, add the tomatoes and give them a good mix with the squash, then spread out the meatballs over the top. Return to the oven for 15 minutes.

  5. Blanch the Tenderstem® broccoli in boiling water for 2 minutes before draining well. Add to the roasting pan, stirring to mix and return to the oven for 10 minutes. Squeeze over the lemon juice and scatter with the parsley and parmesan (if using) before taking to the table in the tray. Serve with plenty of crusty ciabatta to mop up the juices.

  6. Cooks tip: For a different flavour, why not swap the oregano and thyme for a pinch of smoked paprika, coriander and cinnamon in the meatballs?

More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.