Cajun Meatballs with Rice

Serves 4

Ingredients
2 tbsp butter
2 tbsp Gluten Free plain flour
1 onion, finely chopped
1 green pepper, deseeded and finely chopped
2 celery sticks, finely chopped
2 garlic cloves, chopped
1 bay leaf
400g can plum tomatoes
1 chicken stock cube
dash of Tabasco
4 spring onions, finely sliced
handful coriander, freshly chopped
rice, to serve
1 tbsp Cajun spice mix
500g pack turkey mince
1 tbsp vegetable oil

Instructions
1. Put the butter in a pan over low heat. Stir in the flour and cook, stirring all the time to make a roux. Cook until the roux is hazelnut brown in colour. Tip in the vegetables, garlic and bay leaf, stir briefly, then pour in the tomatoes and 1 1/2 cans of water. Crumble in the stock cube, add the hot sauce, then cover and cook for 15 minutes, stirring occasionally, whilst you make the meatballs.
2. Work the spice and some seasoning in to the turkey mince. Try not to over handle it. Shape in to 20 meatballs.
3. Heat the oil in a large non-stick frying pan and quickly brown the meatballs in batches until coloured on all sides.
4. Stir the sauce, then drop in the meatballs and cook on a low heat for 10 minutes until the turkey is cooked through. Scatter over the spring onions and coriander, and serve with rice (or mash).

Taken from BBC Good Food Magazine, June 2013