---
title: "Spiced Turkey Meatballs with Parsnip Mash and Roasted Carrots"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spiced-turkey-meatballs-with-parsnip-mash-and-roasted-carrots-5613ef3879a23c395e8b4567
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: easy
allergens: []
tags:
  - Gluten Free
rating: 3.5
rating_count: 4000
source_chef: Recipe Development Team
nutrition:
  calories: 635
  protein: 39
  fat: 29
  saturated fat: 6
  carbohydrates: 59
  sugar: 22
  fiber: 16
  sodium: 419
image: "https://images.recipes.furrysalamander.com/Meatball%20Recipes/Turkey/spiced-turkey-meatballs-with-parsnip-mash-and-roasted-carrots.avif"
---

Preheat oven to 400 degrees. Peel and dice @parsnips{24%ounce} 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.

Peel @carrots{24%ounce}, then slice into 3-inch sticks. Halve, peel, and finely dice @yellow onion{2%unit}. Core, seed, and remove the white ribs from @red bell pepper{2%unit}, then finely dice. Finely chop @parsley{½%ounce}. Mince or grate @garlic{4%clove}.

Toss carrots on a #baking sheet{} with 1 tablespoon @olive oil{4%tablespoon} and a pinch of @salt{} and @black 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 ~{4%minutes}, until softened.

In a #large bowl{}, combine the bell pepper mixture with @ground turkey{24%ounce}, parsley, and a pinch of @nutmeg{2%teaspoon}. Season generously with salt and pepper. Form mixture into golf ball-sized meatballs.

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{2%unit}, 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.

Make the parsnip mash: mash the drained parsnips with a potato masher or fork. Add a pinch of @cayenne pepper{2%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.

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