Turkey-Cranberry Meatballs with Roasted Brussels Sprouts and Sweet Potato

with Chef Robert Larios
Photography by Patricia M. Larios

My taste buds get cravings for Thanksgiving dinner more than once throughout the year as I excitedly wait for the next Thanksgiving holiday. To help satisfy those cravings, here is a recipe that uses many of the same ingredients and flavors of that special day.

Below you’ll see an ingredient called dukkah (duqqa). You might not know what that is, but don’t let it turn you off from making this terrific dish. It’s just a combination of roasted nuts, salt and pepper ground into a powder. Frankly, if you do not have access to it at a supermarket in the seasoning section, then use just salt and pepper; that will do well.

¡Buen provecho!



RECIPE: Turkey-Cranberry Meatballs with Roasted Brussels Sprouts and Sweet Potato

Yields2 Servings

 1 organic sweet potato
 ½ lb organic Brussels sprouts
 Sun Basket honey-mustard vinaigrette (apple cider vinegar/honey/Dijon mustard)
 ¼ cup dried cranberries
 10 oz ground turkey
 2 tsp dried thym
 pumpkin seed dukkah (toast the dukkah, and then add ground pumpkin seeds, sesame seeds, coriander, cumin, kosher salt and black pepper)

1

Prep and roast the vegetables.
• Heat the oven to 425°F.
• Scrub or peel the sweet potato. Cut the potato into one-inch pieces.
• Trim the ends from the Brussels sprouts. Cut the sprouts in half lengthwise.
• On a sheet pan, drizzle the sweet potato and Brussels sprouts with 1 to 2 teaspoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, stirring once halfway through, until the vegetables are lightly browned and tender, 18 to 20 minutes. Remove from the oven and season to taste with salt and pepper. Drizzle the honey-mustard vinaigrette over the vegetables and toss gently to coat.
• While the vegetables roast, prepare the meatballs.

2

Prep the meatballs.
• Coarsely chop the dried cranberries.
• Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• In a large bowl, combine the ground turkey, dried thyme and cranberries. Season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1½- to 2-inch meatballs.

3

Cook the meatballs.
• In a medium (large) frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until lightly browned but not yet cooked through, 3 to 4 minutes. Reduce the heat to medium and continue cooking, turning occasionally, until the meatballs are cooked through, 7 to 9 minutes longer. Remove from the heat.

4

Serve.
• Transfer the meatballs and roasted vegetables to individual plates. Sprinkle the vegetables with the pumpkin seed dukkah and serve.

Ingredients

 1 organic sweet potato
 ½ lb organic Brussels sprouts
 Sun Basket honey-mustard vinaigrette (apple cider vinegar/honey/Dijon mustard)
 ¼ cup dried cranberries
 10 oz ground turkey
 2 tsp dried thym
 pumpkin seed dukkah (toast the dukkah, and then add ground pumpkin seeds, sesame seeds, coriander, cumin, kosher salt and black pepper)

Directions

1

Prep and roast the vegetables.
• Heat the oven to 425°F.
• Scrub or peel the sweet potato. Cut the potato into one-inch pieces.
• Trim the ends from the Brussels sprouts. Cut the sprouts in half lengthwise.
• On a sheet pan, drizzle the sweet potato and Brussels sprouts with 1 to 2 teaspoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, stirring once halfway through, until the vegetables are lightly browned and tender, 18 to 20 minutes. Remove from the oven and season to taste with salt and pepper. Drizzle the honey-mustard vinaigrette over the vegetables and toss gently to coat.
• While the vegetables roast, prepare the meatballs.

2

Prep the meatballs.
• Coarsely chop the dried cranberries.
• Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• In a large bowl, combine the ground turkey, dried thyme and cranberries. Season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1½- to 2-inch meatballs.

3

Cook the meatballs.
• In a medium (large) frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until lightly browned but not yet cooked through, 3 to 4 minutes. Reduce the heat to medium and continue cooking, turning occasionally, until the meatballs are cooked through, 7 to 9 minutes longer. Remove from the heat.

4

Serve.
• Transfer the meatballs and roasted vegetables to individual plates. Sprinkle the vegetables with the pumpkin seed dukkah and serve.

Turkey-Cranberry Meatballs with Roasted Brussels Sprouts and Sweet Potato

Cooking TIDBIT

You may use ground beef instead of turkey for meatballs. If you cannot find dukkah seasoning or have the time to make it at home, just use pepper and salt to your taste.


Kids Can! 1) Scrub the sweet potato. 2) Toss the vegetables with oil and season. 3) Sprinkle the vegetables with the pumpkin seed dukkah.

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