• 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.


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.

Recipe from Good Food magazine, February 2012

Goes well with

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