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

Recipe uploaded by

Lucy Netherton

5 ratings 5

Recipe by Lucy Netherton

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Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Low-fat

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.

SWAP CRISPY POTATOES FOR MASH

Rosemary & 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.

PER SERVING

279 kcalories, protein 31g, carbohydrate 22g, fat 7 g, saturated fat 2g, fibre 5g, sugar 8g, salt 0.4 g

Recipe from Good Food magazine, February 2012.

Latest comments and suggestions

nemocake

23 January 2012

nemocake rated and commented on this recipe

love it but was a bit bland so going to add chilli flakes to the meatballs and sauce next time

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Em

24 January 2012

Em commented on this recipe

I've just made this and it was lovely. I added hot smoked paprika to the sauce (and increased the sauce quantity) and added chilli flakes to the meatballs. I think without the paprika and chilli then this would be a bit bland. I also had mine with spinach instead of the roast potatoes.

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Cheryl

25 January 2012

Cheryl commented on this recipe

Bit confused about what goes on which shelf and when. Is it potatoes on top shelf first or meatballs?

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MMsjduo

08 April 2012

MMsjduo rated and commented on this recipe

This was great hubby loved it! I did swap the can of tomatoes for 3 red bell peppers blended with a bit of water and some salt and pepper. Think next time I will flavor the sauce a bit more. Worked great.

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v.finney

10 April 2012

v.finney rated and commented on this recipe

Oh lord make sure you dont use too much carrot by accident

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EmmaLH1911

25 April 2012

EmmaLH1911 rated and commented on this recipe

This is great for kids to help make. I agree that a little bit of chilli in the meatballs tastes great. I also use tinned chopped tomatoes for the sauce as my daughter won't eat 'big bits' of tomato and just throw in some cherry tomatoes near the end for the adults. The potatoes always go down well, but it's equally nice with mash or jackets!

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Obbie Bonns

01 May 2012

Obbie Bonns commented on this recipe

thought the meat balls were rather bland. This one is not a keeper.

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Lauren

02 May 2012

Lauren rated and commented on this recipe

This was just delicious! I used pork instead as that was in the freezer and no breadcrumbs as I was all out and blitzed the lot in the food processor. And I used a cheap jar of pasta sauce - but other than that I followed the recipe!! Its one of those lovely recipes you can tweak and twist to your liking (or whats in the fridge/cupboard) and turns out wonderful every time. And very healthy to boot! The children even ate the brocolli on the promise of second helpings!

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