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Baked Turkey Meatballs with Plum Sauce and Parsnip Purée - photo 1
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Baked Turkey Meatballs with Plum Sauce and Parsnip Purée

Pikantne Dania główne Anything Dishes for Special Occasions 75 min Medium 10 wyświetleń ~37.43 PLN - (0)
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Description

This is a refined and flavorful dish that offers a modern interpretation of classic meatballs. Juicy and tender turkey meat, baked to perfection, is served on a velvety, slightly sweet parsnip purée with a hint of nutmeg. The whole is complemented by a deep-flavored, sweet-and-sour sauce made from fresh Italian plums, with aromatic notes of cinnamon, cloves, and balsamic vinegar. This dish is not only a feast for the palate but also for the eyes – the contrast of the light purée with the dark purple sauce creates a beautiful composition on the plate. It is perfect for a family autumn dinner, an elegant dinner party, or as a dish for a special occasion when you want to impress your guests with something unique yet comforting and hearty.

Składniki (22)

Servings:
4
  • Ground turkey 500 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Egg 1 szt.
  • Breadcrumbs 60 g
  • Hungarian plums 500 g
  • Red onion 1 szt.
  • Balsamic vinegar 30 ml
  • wildflower honey 25 g
  • Parsnip 800 g
  • Potatoes 1.3 szt.
  • Butter 30 g
  • Milk 3.2% 100 ml
  • Water 100 ml
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Parsley 0.5 pęczek
  • Salt 8 g
  • Ground black pepper 2 szczypty
  • Ground cinnamon 1 g
  • Ground cloves 1 g
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Almond flakes 15 g
💰 Szacowany koszt dania: ~37.43 PLN (9.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Parsnip Purée

1

Start by preparing the vegetables for the purée. Thoroughly wash the parsnip and potatoes under running water. Use a vegetable peeler to remove the skin. Then, on a cutting board, cut the peeled vegetables into even cubes about 2-3 cm on each side. Even pieces will ensure that everything cooks at the same time.

Ingredients: Parsnip, Potatoes
Use a stable, large cutting board and a sharp chef's knife. You can immediately toss the chopped vegetables into a pot of cold water to prevent them from browning.
2

Place the chopped vegetables in a large pot, cover them with cold water so that it completely submerges them (about 2 cm above the level of the vegetables). Add 3 pinches of salt. Put the pot over high heat and bring to a boil. Then reduce the heat to medium and cook for about 15-20 minutes. Check for tenderness by piercing a piece of vegetable with a fork – it should go in without any resistance.

Ingredients: Parsnip, Potatoes, Salt
Cooking with a lid will speed up the process. Do not overcook the vegetables, as the purée will become watery. It's better to check the softness a few times towards the end of cooking.
8

Return to the cooked vegetables for the purée. Drain them very thoroughly in a colander, removing all the water. Transfer the hot vegetables back to a dry pot. Add the butter and let it melt from the heat of the vegetables. In a small saucepan, heat the milk - it should be hot but not boiling. Gradually pour the warm milk into the vegetables while mashing them with a potato masher until you achieve a smooth, creamy consistency.

Ingredients: Parsnip, Potatoes, Butter, Milk 3.2%
It is very important to drain the vegetables thoroughly so that the purée is not watery. Adding warm milk instead of cold prevents lumps from forming and makes the purée fluffy.
9

When the purée has the right consistency, season it to taste. Add 2 pinches of salt and freshly grated nutmeg (just one or two grates will suffice). Mix everything vigorously with a spoon. Taste and add more salt if necessary. Cover the pot to keep the purée warm until serving.

Ingredients: Salt, Nutmeg
To achieve perfectly smooth purée, you can use a potato ricer. Do not use a blender or hand mixer, as they will release too much starch from the potatoes and the purée will become gluey.

Turkey meatballs

3

While the vegetables are cooking, prepare the mixture for the meatballs. Peel and finely chop the onion and 2 cloves of garlic. Rinse the parsley, dry it, and chop it finely. In a large bowl, place the ground turkey, add the chopped onion, garlic, parsley, breadcrumbs, and crack in one egg. Season with 3 pinches of salt and 2 pinches of pepper.

Ingredients: Ground turkey, Onion, Garlic, Egg, Breadcrumbs, Parsley, Salt, Ground black pepper
To ensure the onion doesn't stand out as raw pieces, you can grate it on a coarse grater. This will release more juice and flavor.
4

Knead the meat mixture with your hands for about 2-3 minutes, until all the ingredients are well combined and the mixture becomes uniform and sticky. Do not knead too long, or the meatballs will become tough. Wet your hands with cold water, take portions of the mixture (about one heaping tablespoon), and shape them into neat, even balls the size of a walnut. You should get about 16-20 meatballs.

Moistening your hands with water is a key trick – it prevents the meat from sticking to your hands and gives the meatballs a smooth surface. A common mistake is squeezing the meat too hard – shape it gently.
5

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Line a large baking tray with parchment paper. Place the formed meatballs on the tray with small gaps between them. Bake for about 20-25 minutes, until they are golden brown and fully cooked inside. After 15 minutes, you can gently turn them to brown evenly.

Using parchment paper will prevent the meatballs from sticking and will make cleaning up much easier. The baking time depends on the size of the meatballs and the power of the oven.

Plum sauce

6

While the meatballs are in the oven, prepare the sauce. Wash the plums, cut them in half, and remove the pits. Peel and finely chop the red onion and the remaining clove of garlic. In a medium saucepan or pot with a thick bottom, heat 1 tablespoon of rapeseed oil. Add the onion and sauté over medium heat for 3-4 minutes until it becomes translucent. Add the garlic and sauté for another minute until it releases its aroma.

Ingredients: Hungarian plums, Red onion, Garlic, Rapeseed oil
Use a heavy-bottomed pot to prevent the sauce from burning. Be careful not to burn the garlic, as it will become bitter – one minute of frying is more than enough.
7

Add the prepared plums, balsamic vinegar, honey, cinnamon, ground cloves, and 100 ml of water to the sautéed onion and garlic. Mix everything well. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes. Stir occasionally. The sauce is ready when the plums have completely broken down and it has thickened.

Ingredients: Hungarian plums, Balsamic vinegar, wildflower honey, Ground cinnamon, Ground cloves, Water
If the sauce is too thick, you can add a little more water. If it's too thin, cook it a little longer uncovered to allow excess liquid to evaporate. You can blend it with an immersion blender until smooth if you prefer a uniform consistency.

Serving

10

On deep plates, spread a large portion of warm parsnip purée, creating a small indentation in the center. Place 4-5 baked meatballs in the indentation. Generously drizzle hot plum sauce over the dish, allowing it to flow over the meatballs and purée. If you are using optional ingredients, sprinkle the dish with toasted almond flakes for added crunch. Serve immediately.

Ingredients: Almond flakes
Toasting almond flakes takes just a minute in a dry, heated pan - be careful not to burn them. The dish pairs wonderfully with a glass of dry red wine, such as Pinot Noir.

Fun Fact

💡

Parsnip was as popular a vegetable in Europe as potato before the latter was brought from America. In Roman times, it was valued equally with carrot and used as a natural sweetener before the widespread use of cane sugar.

Best for

Elegancki obiad rodzinny Kolacja we dwoje Jesienne spotkanie z przyjaciółmi

Tips

🍽️ Serving

The dish looks best on deep white or graphite plates, which beautifully highlight the rich color of the plum sauce. Place a portion of smooth purée in the center of the plate, arrange 4-5 meatballs on top, and generously drizzle with sauce. You can garnish with fresh thyme leaves or toasted almond flakes for added crunch and elegance.

🥡 Storage

Meatballs and sauce can be stored separately in airtight containers in the fridge for up to 3 days. The purée tastes best fresh, but it can be stored for up to 2 days. Reheat the meatballs together with the sauce over low heat in a pan or in the microwave. Reheat the purée in a pot, adding a little milk or butter to restore its creamy consistency.

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