Spiced Turkey Meatballs with Parsnip Mash and Roasted Carrots

🥘 Ingredients

• carrots
  1 lb
• cayenne pepper
  ¼ tsp
• garlic
  2 cloves
• ground turkey
  ½ lb
• nutmeg
  ¼ tsp
• olive oil
  2 tbsp
• parsley
  ½ cup
• parsnip
  1 lb
• red bell pepper
  1 unit
• veggie stock concentrate
  1 unit
• yellow onion
  1 unit

🍳 Cookware

• medium pot
• baking sheet
• large pan
• large bowl

1. 1

   Preheat oven to 400°F. Peel and dice the parsnip 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.

   parsnip: 1 lb
2. 

   2

   Peel the carrots , then slice into 3-inch sticks. Halve, peel, and finely dice the yellow onion . Core, seed, and remove the white ribs from the red bell pepper , then finely dice. Finely chop the parsley . Mince or grate the garlic .

   carrots: 1 lb, yellow onion: 1 unit, red bell pepper: 1 unit, parsley: ½ cup, garlic: 2 cloves
3. 

   3

   Toss the carrots on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for ⏱️ 20 minutes , until soft and caramelized.

   olive oil: 2 tbsp
4. 4

   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.
5. 5

   In a large bowl , combine the bell pepper mixture with the ground turkey , parsley, and a pinch of nutmeg . Season generously with salt and pepper. Form mixture into golf ball-sized meatballs.

   ground turkey: ½ lb, nutmeg: ¼ tsp
6. 

   6

   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 , 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.

   veggie stock concentrate: 1 unit
7. 

   7

   Make the parsnip mash: mash the drained parsnips with a potato masher or fork. Add a pinch of cayenne pepper 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.

   cayenne pepper: ¼ tsp
8. 8

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