Spicy turkey meatballs with creamy cauliflower and potato
6
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Little chilli-spiced meatballs liven up tasty cauliflower cheese with potato. A great family meal, ideal for colder nights.
Ingredients
Potatoes, Raw
500 g, scrubbed and halved
Cauliflower, Raw
1 g, broken into florets
Turkey mince, 10% fat, raw
225 g
Chilli, green or red
1 individual, deseeded and finely chopped
Spring Onions
3 medium, very finely chopped
Half Fat Crème Frâiche
3 tablespoon(s), level
Parmesan Cheese
40 g, finely grated
Gruyère Cheese
40 g, finely grated
Cornflour
1 tablespoon(s), level, blended with 2 tbsp cold water
Salt
1 pinch
Black pepper
¼ teaspoon(s)
Cayenne Pepper
¼ teaspoon(s), level
Instructions
1
Simmer the potatoes in lightly salted water for about 20 minutes, until tender. At the same time, cook the cauliflower in lightly salted water for about 12 minutes.
2
Meanwhile, combine the minced turkey with the chilli and spring onions. Season, then form into about 20 small meatballs. Heat a non-stick frying pan and add the meatballs. Cook over a medium heat, turning often, for about 15 minutes.
3
Preheat the grill. Reserving the cooking water, drain the cauliflower. Arrange the cooked cauliflower and potatoes in a shallow heatproof dish. Scatter the meatballs over the top.
4
Put 75ml of the reserved cooking water into a saucepan. Whisk in the crème fraiche and simmer until slightly thickened. Reserve 1tbsp parmesan cheese, then add both the cheeses to the saucepan. Continue to whisk over a low heat until melted. Add the blended cornflour and stir until thickened and smooth. Season.
5
Pour the sauce evenly over the cauliflower and potatoes. Sprinkle the cayenne pepper and the rest of the parmesan cheese on top. Grill until browned and bubbling.
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