Description
This delicious baked turkey meatballs recipe features tender turkey meatballs bursting with flavor, served alongside crispy roasted potatoes and tender steamed broccoli. Infused with fragrant rosemary, garlic, and the freshness of basil, this balanced meal is easy to prepare and perfect for a wholesome dinner.
Ingredients
Scale
Meatballs
- 1 onion, grated
- 1 large carrot, grated
- 3 garlic cloves, crushed (divided: half for meatballs, half for potatoes)
- 1 tbsp rosemary leaves, chopped (divided: half for meatballs, half for potatoes)
- 350g pack turkey mince
- Salt and pepper, to taste
Crispy Potatoes
- 4 large potatoes, skin on and cut into small cubes
- 1 tbsp olive oil
- Remaining garlic cloves and rosemary leaves (from above)
- Salt and pepper, to taste
Sauce and Toppings
- 400g can cherry tomatoes
- 2 tbsp grated parmesan
- 350g thin-stemmed broccoli
- Bunch of fresh basil leaves, shredded
Instructions
- Preheat Oven and Prepare Meatball Mixture: Preheat your oven to 220°C (200°C fan)/Gas mark 7. In a large bowl, combine the grated onion, grated carrot, half of the crushed garlic, half of the chopped rosemary, turkey mince, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape and Arrange Meatballs: Shape the mixture into 16 even-sized meatballs. Arrange them evenly in a small baking tray.
- Prepare Potatoes: Toss the cubed potatoes with the remaining garlic, remaining rosemary, olive oil, salt, and pepper to evenly coat. Spread the potatoes on a separate baking tray.
- Bake Meatballs and Potatoes: Place the tray of meatballs on the lower rack of the oven and the potatoes on the upper rack. Bake for 20 minutes to start cooking both components.
- Prepare Meatball Sauce: After 20 minutes, carefully drain any juices released from the meatballs. Pour the canned cherry tomatoes over the meatballs, sprinkle grated parmesan on top, and add a pinch of seasoning.
- Continue Baking: Toss the potatoes to ensure even cooking. Swap the trays so the potatoes are now on the lower rack and the meatballs on the upper rack. Bake for an additional 20 minutes, or until the potatoes are crisp and golden, and the meatball sauce is bubbling.
- Cook Broccoli: While the meatballs and potatoes finish baking, steam or boil the broccoli for 3-4 minutes until tender but still vibrant green.
- Serve: Sprinkle shredded fresh basil leaves atop the meatballs. Plate the meatballs with the crispy potatoes and tender broccoli. Serve hot and enjoy your wholesome baked turkey meatballs meal.
Notes
- For a variation, swap the crispy potatoes for rosemary and garlic mashed potatoes for a creamier side.
- To make the mash, peel and roughly chop 4 large potatoes; boil until tender, then drain. Fry remaining garlic and rosemary in olive oil until softened, then mix into the potatoes and mash with seasoning to taste.
- Ensuring the potatoes are cut into small cubes helps them crisp up better during baking.
- You can prepare the meatball mixture in advance and keep refrigerated before baking.
- Use fresh herbs wherever possible for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Western
Keywords: turkey meatballs, baked meatballs, crispy potatoes, broccoli side dish, healthy dinner, rosemary garlic, easy weeknight meal
