---
title: Spiced Turkey Meatballs with Parsnip Mash and Roasted Carrots
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spiced-turkey-meatballs-with-parsnip-mash-and-roasted-carrots-5613ef3879a23c395e8b4567
servings: 2
prep_time: 10 minutes
cook_time: 30 minutes
time_required: 40 minutes
difficulty: Easy
allergens: []
tags:
  - Gluten Free
rating: 3.5
rating_count: 4000
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/Meatball%20Recipes/Turkey/spiced-turkey-meatballs-with-parsnip-mash-and-roasted-carrots.avif"
---
Preheat oven to 400°F. Peel and dice the @parsnip{1%lb} into ½-inch cubes. Place parsnips in a #medium pot{} with a large pinch of salt and enough water to cover. Bring to a boil, then reduce and simmer for ~{15%minutes}, until fork tender. Drain, reserving 2 cups of the liquid.

Peel the @carrots{1%lb}, then slice into 3-inch sticks. Halve, peel, and finely dice the @yellow onion{1%unit}. Core, seed, and remove the white ribs from the @red bell pepper{1%unit}, then finely dice. Finely chop the @parsley{½%cup}. Mince or grate the @garlic{2%cloves}.

Toss the carrots on a #baking sheet{} with 1 tablespoon @olive oil{2%tbsp} and a pinch of salt and pepper. Place in the oven for ~{20%minutes}, until soft and caramelized.

Meanwhile, heat ½ tablespoon olive oil in a #large pan{} over medium-high heat. Add the garlic, ¾ the onion, ¾ the bell pepper, and season with salt and pepper. Cook, tossing, for ~{3%minutes}, until softened.

In a #large bowl{}, combine the bell pepper mixture with the @ground turkey{½%lb}, parsley, and a pinch of @nutmeg{¼%tsp}. Season generously with salt and pepper. Form mixture into golf ball-sized meatballs.

Heat ½ tablespoon oil in the same large pan over medium-high heat. Add the meatballs to the pan and cook, rotating to cook on all sides, until browned but not yet cooked through. Add 1 cup reserved cooking liquid, the @veggie stock concentrate{1%unit}, and the remaining onions and peppers to the pan. Bring to a simmer and cook for ~{5%minutes}, until sauce has thickened, vegetables are tender, and meatballs are cooked through. Season with salt and pepper.

Make the parsnip mash: mash the drained parsnips with a potato masher or fork. Add a pinch of @cayenne pepper{¼%tsp} and season with salt and pepper. If the parsnip mash is too thick, add some of the reserved cooking liquid. For a richer flavor, add a pat of butter.

Serve the meatballs on a bed of parsnip mash, with the carrots to the side. Drizzle the pan sauce over top and enjoy!