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Photo of Spicy turkey meatballs with creamy cauliflower and potato by WW

Spicy turkey meatballs with creamy cauliflower and potato

11
Points® value
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, 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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