Dinner

Baked Turkey Meatballs with Broccoli and Crispy Potato is for Dinner.

Baked Turkey Meatballs with Broccoli and Crispy Potato takes 15 minutes to prepare.

Baked Turkey Meatballs with Broccoli and Crispy Potato takes 40 minutes to cook.

Baked Turkey Meatballs with Broccoli and Crispy Potato makes 4 servings.

The ingredients for Baked Turkey Meatballs with Broccoli and Crispy Potato are:

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

Here is how you make Baked Turkey Meatballs with Broccoli and Crispy Potato:

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.Serving Size: 4 generous servingsNumber of Servings: 4Recipe submitted by SparkPeople user PILLYWIGGIN.

The nutritional information for Baked Turkey Meatballs with Broccoli and Crispy Potato is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 324.6

• Total Fat: 9.6 g
• Cholesterol: 62.0 mg
• Sodium: 301.0 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 8.4 g
• Protein: 24.3 g