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Baked turkey meatballs with broccoli & crispy potatoes

Baked turkey meatballs with broccoli & crispy potatoes

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Rating: 4 out of 5.39 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Turkey mince is the leanest of its kind and is great rolled up into balls and served with tomato sauce and veg

Nutrition: per serving
HighlightNutrientUnit
low inkcal279
fat7g
saturates2g
carbs22g
sugars8g
fibre5g
protein31g
low insalt0.4g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, February 2012

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Overall rating

Rating: 4 out of 5.39 ratings
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