Cajun-köttbullar

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1. 1
   Put the butter in a pan over a 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 – make sure that it doesn’t burn. Tip in the vegetables, garlic and bay leaf, stir briefly, then pour in the tomatoes and 1½ cans of water. Crumble in the stock cube, add the hot sauce, then cover and cook for 15 mins, stirring occasionally, while you make the meatballs.
2. 2
   Work the spice and some seasoning into the turkey mince. Try not to over-handle or it will toughen. Shape into 20 meatballs.
3. 3
   Heat the oil in a large non-stick pan and quickly brown the meatballs in batches until they are nicely coloured on all sides.
4. 4
   Stir the sauce, then drop in the meatballs and cook on a low heat for 10 mins until the turkey is cooked through. Scatter over the spring onions and coriander, and serve with some rice or mash.