Baked turkey meatballs with broccoli & crispy potatoes
Turkey mince is the leanest of its kind and is great rolled up into balls and served with tomato sauce and veg
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Prep:15 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 279
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fat 7g
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saturates 2g
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carbs 22g
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sugars 8g
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fibre 5g
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protein 31g
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salt 0.4g
Ingredients
- 1 onion, grated
- 1 large carrot, grated
- 3 garlic cloves, crushed
- 1 tbsp rosemary leaves, chopped
- 350g pack turkey mince
- 4 large potatoes, skin on and cut into small cubes
- 1 tbsp olive oil
- 400g can cherry tomatoes
- 2 tbsp grated parmesan
- 350g thin-stemmed broccoli
- bunch basil leaves, shredded
Tip
Swap crispy potatoes for mashRosemary & garlic mash for 4: Peel 4 large potatoes, roughly chop and boil until tender. Drain and leave in the colander. Heat the oil in the potato pan and add the remaining garlic and rosemary from the meatballs. Fry for 1-2 mins until softened. Tip back in the potatoes and mash together with seasoning.
Method
Heat oven to 220C/200C fan/gas 7. In a large bowl, combine the onion, carrot, half the garlic and half the rosemary with the turkey and some seasoning. Shape into 16 meatballs and put in a small baking tray. Toss the potatoes with the remaining garlic, rosemary and the oil, place in a baking tray, then cook both for 20 mins, with the potatoes on top shelf.
After 20 mins, drain juices off the meatballs, pour cherry tomatoes over, sprinkle with the Parmesan and season. Toss the potatoes, and swap to bottom shelf with the potatoes on top. Cook for another 20 mins until the potatoes are crisp and the meatball sauce is bubbling.
When the potatoes and meatballs are almost done, cook the broccoli for 3-4 mins, until tender. Sprinkle the basil on top of the meatballs and serve with the crispy potatoes and broccoli.
