Chocolate pear crisp
This delicious pud is lovely and rich, you’d never guess it contains zero saturated fat!
Baked turkey meatballs with broccoli & crispy potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 oniongrated
- 1 large carrotgrated
- 3 garlic clovescrushed
- 1 tbsp rosemaryleaves, chopped
- 350g pack turkey mince
- 4 large potatoesskin 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 leavesshredded
Nutrition: per serving
- kcal279low
- fat7g
- saturates2g
- carbs22g
- sugars8g
- fibre5g
- protein31g
- salt0.4glow
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.
