• Preheat the oven to 220°C/200°C fan/gas mark 7. 
• Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
• Drizzle with oil and season with salt and pepper.
• Rub the oil over the potatoes then lay them cut-side down on the baking tray.
• Roast on the top shelf of the oven until fork tender, 25-35 mins.

• While the potatoes cook, peel and grate the garlic (or use a garlic press).
• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.

• In a large bowl, combine the mince with half the Cajun spice, half the garlic, half the cheese and the breadcrumbs.
• Add 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). 
• Season with pepper and mix together by hand. 
• Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

NOTE: If you've chosen to swap to turkey, simply follow the recipe as written, replacing 'beef' with 'turkey' where necessary.

• Pop the meatballs and broccoli onto a lined baking tray.
• Drizzle the broccoli with oil then season with salt and pepper. 
• Bake on the top shelf of the oven until the broccoli is crispy and the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.

• Place a pan over medium-high heat with a drizzle of oil.
• Add the remaining garlic and Cajun spice and cook until fragrant, 30 secs.
• Stir in passata, stock, ½ tsp sugar (per 2P) and 100ml water (per 2P). Bring to the boil, lower the heat and simmer until thickened, 6-7 mins.
• Season to taste with salt and pepper. Add a splash of water if the sauce is too thick.
• Add the cooked meatballs to the sauce and simmer for 2-3 mins.

• When everything's ready, share the potatoes between plates.
• Top with the meatballs, spooning over the sauce from the pan.
• Serve the roasted broccoli alongside.
• Finish with a sprinkling of the remaining cheese.