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!