Turkey meatballs with roasted broccoli & mashed pumpkin

Preheat oven to 200°C fan-forced.

Heat a non-stick frying pan to medium heat. Sauté the onions and garlic until tender, about 5 to 7 minutes. Remove from heat.

In a medium bowl, combine the onions, garlic, basil, egg yolk and pepper and mix well. Add the turkey; gently mix with clean damp hands until just combined. Form the mixture into 24 x 2.5 cm meatballs — about 1 heaping tablespoon each. 

Place on a baking tray and bake for 10 to 15 minutes, or until meatballs are cooked through.

While the onion and garlic are sautéing for the meatballs, place the broccoli onto a lined baking tray, drizzle with olive oil and place into the preheated oven. Roast for 20 to 25 minutes. With 15 minutes remaining, add the meatballs to the baking tray with the broccoli and place into the oven.

To make the mash: Place the pumpkin in a single layer on a microwave-safe plate. Cover with damp paper towel. Microwave for 3 to 4 minutes on High/100% until tender. Smash with a fork, season with pepper.

Enjoy meatballs with the roasted broccoli and mashed pumpkin for dinner.

TIPS:

• If you prefer, you can cook the meatballs in the non-stick frying pan until golden brown and cooked through.  
• If you have Dairy units to spare, add ¼ cup of grated Parmesan cheese to the meatball mixture.
• You can freeze uncooked meatballs in an airtight container for up to 3 months. Thaw meatballs in the refrigerator overnight before baking.