Turkey Meatballs, Broccoli & Cheese Mash, with Sautéed Cherry Tomatoes

I had a bag of potatoes I needed to use up this week, so made many variations of potato! I’m so keen to reduce my food waste and try to use up all of my food wherever possible, and a bag of potatoes can go so far. I managed to make standard mashed potato, roast potatoes, and this broccoli and cheese mash.  I have enough for several meals for the whole family. I was going to make broccoli tater tots as well, but unfortunately made the mixture too wet, so I though I’d just bake it instead and portion it out. My family loved it, and I have plenty of portions left in the freezer. I think this is the trick with cooking – even if it isn’t going as planned, you need the confidence to just change direction and do something else. I’m going to have another go at tater tots next week, so lets see what happens!

For the recipe, feel free to scale the ingredients up or down whichever you prefer. I purposely use handfuls so you can change it to suit you. For the mash, freeze what ever is left over by waiting for it to cool completely in the tin, then portion and freeze in airtight containers. To reheat you can put it into a ceramic dish and reheat in the oven until hot all the way through, or pop in the microwave and heat for 1-2 minutes until cooked through.

I have also fallen in love with Greek Yoghurt lately, and I probably use it at every meal, as part of the dish or as a dip. I have used it successfully as a substitute for cream in lots of dishes. I made a delicious mushroom pasta dish the other night, and I honestly think that it tasted better with the yoghurt than cream! I’ll pop the recipe up and make it again next week.

Love, Natalie x

Ingredients:

For the Mash:
4-5 potatoes, quartered, will serve 4-6 portions depending on size
Splash of Milk
Tbsp Unsalted Butter
1/2 Head of Broccoli, cooked and mashed

Turkey Meatballs:
250g Turkey Mince
1/2 Tsp Garlic Powder
1/2 Tsp Parsley, finely chopped
pinch Black Pepper

2-3 Cherry Tomatoes, quartered
Tbsp Greek Yoghurt and Pinch of Chopped Parsley (per person)

Method: 

  1. Preheat the oven to 180°C. Line a square tin with baking paper and grease using a oil spray. To make the mash, boil the potatoes until soft. Drain, add the milk, butter and broccoli and mash using a masher. Pour the mixture into the prepared tin an cook for 15-20 minutes until browned on top. Cut into portions.
  2. To make the turkey meatballs, add the mince to a large bowl, and add the garlic powder, parsley and black pepper and roll into balls. Cook them in a wok or frying pan on a medium heat with a little oil spray, turning regularly so they are browned and no longer have any pink in the middle.
  3. For the tomatoes, add them to the pan you cooked the meatballs in, and cook on a low to medium heat for a few minutes until softened.
  4. Add them all to a plate and serve with the greek yoghurt and parsley combined on the side.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s