Spiced Turkey Meatballs with Parsnip Mash and Roasted Carrots

🥘 Ingredients

• black pepper
• carrots
  24 oz
• cayenne pepper
  2 tsp
• garlic
  4 clove
• ground turkey
  24 oz
• nutmeg
  2 tsp
• olive oil
  4 tbsp
• parsley
  ½ ounce
• parsnips
  24 oz
• red bell pepper
  2 unit
• salt
• veggie stock concentrate
  2 unit
• yellow onion
  2 unit

🍳 Cookware

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

1. 1

   Preheat oven to 400 degrees. Peel and dice parsnips 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 to a simmer for 15-20 minutes, until fork tender. Drain, reserving 2 cups of the liquid.

   parsnips: 24 oz, salt
2. 

   2

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

   carrots: 24 oz, yellow onion: 2 unit, red bell pepper: 2 unit, parsley: ½ ounce, garlic: 4 clove
3. 

   3

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

   olive oil: 4 tbsp, salt, black pepper
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 ⏱️ 4 minutes , until softened.
5. 5

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

   ground turkey: 24 oz, nutmeg: 2 tsp
6. 

   6

   Cook the 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, veggie stock concentrate , and the remaining onions and peppers to the pan. Bring to a simmer and cook for ⏱️ 6 minutes , until sauce has thickened, vegetables are tender, and meatballs are cooked through. Season with salt and pepper.

   veggie stock concentrate: 2 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. TIP: For a richer flavor, add a pat of butter.

   cayenne pepper: 2 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!