Baked Turkey Meatballs with Broccoli and Crispy Potatoes

• onion↗1

  grated

• large carrot↗1

  grated

• garlic↗3

  minced

• rosemary↗1 ст. л. tbsp

  leaves, chopped

• turkey mince↗350г g
• large potatoes4

  with skin, cubed

• olive oil↗1 ст. л. tbsp
• canned cherry tomatoes↗400г g
• grated Parmesan2 ст. л. tbsp
• broccoli with thin stems↗350г g
• basil leaves↗жменя handful

  chopped

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C with convection or gas mark 7). In a large bowl combine the minced onion, grated carrot, 1.5 tbsp garlic and ½ tbsp rosemary leaves with the turkey mince, season with salt, black pepper and your favorite spices. Mix well, shape into 16 balls and place them in a baking dish. Separately toss the potato cubes with the remaining garlic, rosemary and olive oil, spread them in the other half of the same dish and place it on the upper rack of the oven. Bake for 20 minutes.

2. 2

   After 20 minutes, drain excess liquid, add the canned cherry tomatoes, sprinkle with grated Parmesan and season to taste. Stir the potatoes, move the dish with the meatballs to the lower rack, and keep the potato dish on the top. Bake for another 20 minutes until the potatoes are golden‑crispy and the sauce around the meatballs thickens.

3. 3

   Just a few minutes before finishing, sauté the broccoli in a dry pan for 3–4 minutes until tender yet still crisp. Sprinkle the finished meatballs with basil leaves and serve together with the crispy potatoes and broccoli.