Meals and Courses

Cajun-Spiced Turkey Meatballs

cook 30 mins
  • 1 kg (2 lb) sweet potatoes, cut into thin wedges
  • 4 tablespoons vegetable oil
  • 1 small red onion, sliced
  • 1 red pepper, deseeded and sliced
  • 2 garlic cloves
  • 4 teaspoons Cajun-style spice blend
  • 680 g (1 lb 6 oz) jar passata
  • pinch of sugar
  • salt and pepper
  • soured cream, to serve (optional)
  • 500 g (1 lb) minced turkey
  • 2 teaspoons Cajun-style spice blend
  • 2 spring onions, finely chopped
  • 50 g (2 oz) fresh breadcrumbs
  • 2 tablespoons chopped coriander
  • Place the sweet potatoes in a roasting tin with half the oil and season. Toss well, then roast in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 20–25 minutes, until golden and tender.
  • Meanwhile, combine all the meatball ingredients in a bowl, adding some salt and pepper. Roll into 20–24 balls. Heat the remaining oil in a large pan and cook the meatballs over a medium-high heat for 3–4 minutes, shaking the pan occasionally, until browned. Transfer to a plate and set aside.
  • Return the oily pan to the heat and cook the onion, pepper and garlic for 7–8 minutes, until softened and lightly coloured. Add the spice mix and stir over a medium heat for 1 minute. Pour in the passata, add a pinch of salt, pepper and sugar and simmer for 5–6 minutes to thicken slightly.
  • Add the meatballs to the sauce and simmer for a further 6–7 minutes, until cooked and the sauce has thickened. Serve with the sweet potato wedges and a dollop of soured cream, if desired.
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