Name: Baked turkey meatballs with broccoli & crispy potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
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 of cherry tomatoes; 2 tbsp grated parmesan; 350g thin-stemmed broccoli; bunch basil leaves shredded

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Baked turkey meatballs with broccoli & crispy potatoes

Baked turkey meatballs with broccoli & crispy potatoes

Lucy Netherton

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4 out of 5.43 ratingsRate

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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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Ingredients

Nutrition

Units:

MetricUS

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 of cherry tomatoes
2 tbsp grated parmesan
350g thin-stemmed broccoli
bunch basil leaves

shredded

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Nutrition: per serving

kcal279

low
fat7g
saturates2g
carbs22g
sugars8g
fibre5g
protein31g
salt0.4g

low

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.

Recipe from Good Food magazine, February 2012

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A star rating of 4 out of 5.43 ratings

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