Turkey meatballs and curry cauliflower [serves 4, 10-15 minutes prep, 25 minutes cooking]

Ingredients for meatballs

500 g turkey mince

3 garlic cloves (minced)

1 1/2 teaspoons fresh ginger (grated)

3 spring onions (sliced finely)

small handful of coriander (finely chopped)

1 1/2 teaspoons soy sauce

2 teaspoons sesame oil

2 tablespoons chia seeds

Ingredients for meatball glaze:

3 tablespoons soy sauce

1/2 lime

½ tablespoon agarve nectar

1 tablespoon sriracha sauce

ingredients for cauliflower 

1 head cauliflower (cut into florets / bite size pieces)

2 tablespoons olive oil

2 teaspoons curry powder

4 tablespoons natural yoghurt

juice of 1/2 lime

small handful of  chopped coriander

Put all the ingredients for the meatballs in a medium bowl.  Use your hands to mix together.  Cover and refrigerate for 30 minutes.  This gives the chia seeds time to bind everything together.

Preheat oven to 180 degrees. 

Whilst the meatballs are binding, chop up the cauliflower. Put the cauliflower on a baking sheet and toss with olive oil, curry, and salt. 

Take the meatballs out of the fridge, with damp hands gently roll into balls.  Don’t squeeze the meat too much.  Arrange them on the baking sheet.  

Roast both the meatballs and the cauliflower together for 20 minutes.

Whilst they're in the oven...

Mix yoghurt and lime juice in a large bowl.  When cauliflower is done toss it in this mixture.  Add coriander and mix all together.

In a large frying pan, whisk together ingredients for the meatball glaze.  Bring to a boil over medium heat and cook about 1 minute or until it slightly thickens.  Add meatballs to a frying pan and shake to gently coat with the glaze.