Hello Fresh - Spiced Turkey Meatballs

Link to original recipe here: Spiced Turkey Meatballs

Full recipe is Spiced Turkey Meatballs with Parsnip Mash & Roasted Carrots

Ingredients:

Ground Turkey 12 oz
Parsnips 12 oz
Carrots 12 oz
Red Bell Pepper 1
Onion 1 2 Garlic 2 cloves
Chicken Stock Concentrate 1
Nutmeg 1 t
Cayenne Pepper 1 t
Olive Oil* 2 T

Instructions:

1 Preheat the oven to 400 degrees. Peel and dice the parsnips into ½-inch cubes. Place the 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.

2 Prep the vegetables: Peel the carrots, then slice into 3-inch sticks (like French fries). Halve, peel and finely dice the onion. Core, seed, and remove the white ribs from the red bell pepper, then finely dice. Mince or grate the garlic.

3 Roast the carrots: 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.

4 Meanwhile, heat ½ Tablespoon olive oil in a large pan over medium-high heat. Add the garlic, ¾ of the onion, ¾ of the red bell pepper, and season with salt and pepper. Cook, tossing, for 3-4 minutes, until softened.

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

6 Cook the meatballs: Heat ½ Tablespoon oil in the same large pan over medium-high heat. Add the meatballs to the pan and rotate, to cook on all sides, until browned but not yet cooked through. Add 1 cup reserved cooking liquid, the stock concentrate, and the remaining onions and peppers to the pan. Bring to a simmer and cook for 5-6 minutes, until the pan sauce has thickened, the vegetables are tender, and the meatballs are cooked through. Season with salt and pepper.

7 Make the parsnip mash: Mash the drained parsnips with a potato masher or fork. Add a pinch of cayenne (to taste, we used ¼ teaspoon) 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.

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

Hello Fresh - Zucchini Noodle Lasagna

This has been one of my favorite Hello Fresh recipes. Link to original: Zucchini Noodle Lasagna

Ingredients:

Ground Beef 10 oz
Yellow Onion 1
Garlic 2 cloves
Zucchini 2
Crushed Tomatoes 1 box
Shredded Mozzarella ½ C
Dried Oregano 1 t
Chili Flakes 1 t
Ricotta Cheese 1) 8 oz
Olive Oil* 1 T

Instructions:

1 Preheat the oven to 425 degrees. Halve, peel, and finely dice the onion. Mince or grate the garlic. Using a vegetable peeler, shave the zucchini into ribbons lengthwise, discarding the seedy cores.

2 Heat 1 Tablespoon olive oil in a large pan over medium heat. Add the onion to the pan and cook, tossing, for 5 minutes, until softened. Add the garlic and chili flakes (to taste) to the pan and cook for 30 seconds, until fragrant. Season with salt and pepper. Add the ground beef to the pan and cook, breaking the meat up into pieces, 3-5 minutes, until cooked through. Season with salt and pepper.

3 Stir the tomatoes and oregano into the pan and cook for 5 minutes, until bubbling. Season with salt and pepper.

4 Meanwhile, season the ricotta with salt and pepper.

5 Assemble the zucchini lasagna: in the bottom of a greased baking dish, place two layers of zucchini ribbons. Top with ⅓ of the tomato mixture and ⅓ of the ricotta. Repeat for two more layers, then sprinkle with the mozzarella.

6 Place in the oven for 20-25 minutes, until zucchini has softened and the cheese is bubbling. Cut into slices and enjoy!