Heat oven to 220C/200C fan/gas 7.
In a large bowl, combine the onion,
carrot, half the garlic and half the
rosemary with the turkey and some
seasoning. Shape into 16 meatballs
and put in a small baking tray. Toss
the potatoes with the remaining garlic,
rosemary and the oil, place in a baking
tray, then cook both for 20 mins, with
the potatoes on top shelf.
After 20 mins, drain juices off the
meatballs, pour cherry tomatoes over,
sprinkle with the Parmesan and season.
Toss the potatoes, and swap to bottom
shelf with the potatoes on top. Cook for
another 20 mins until the potatoes are
crisp and the meatball sauce is bubbling.
When the potatoes and meatballs are
almost done, cook the broccoli for 3-4
mins, until tender. Sprinkle the basil on
top of the meatballs and serve with the
crispy potatoes and broccoli.