High-protein turkey meatballs with apricot and parsnip

High-protein turkey meatballs with apricot and parsnip: savoury, gently sweet and well balanced, with turkey mince, parsnip purée, ginger, onions and red pepper paste.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 390 kcal per serving
• Protein: 35 g
• Fat: 12 g
• Carbs: 32 g

Ingredients

• 300 g turkey mince
• 300 g parsnips
• 50 g apricots
• 10 g ginger
• 100 g onions
• 1 tbsp olive oil
• 1 tbsp red pepper paste
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · stick blender · chopping board · knife · sieve · grater

1. Peel the parsnips, cut them into cubes and boil them in water until soft. Drain them, saving a little of the cooking water.
2. Chop the onions, grate the ginger and cut the apricots into thin strips. Blend the parsnips with a little cooking water into a creamy purée.
3. Mix the turkey mince with some of the onions and 1 pinch of salt. Shape into small meatballs.
4. Heat the olive oil in a frying pan and brown the meatballs all over. Then add the rest of the onions, the ginger, red pepper paste and apricots.
5. Pour in a little cooking water and let everything simmer gently for a short while, until the flavours come together and the meatballs are cooked through.
6. Spoon the parsnip purée onto plates and top with the turkey meatballs and the fruity pan mixture.

Good to know

This dish is savoury and gently sweet at the same time. It feels down-to-earth, but the apricot and ginger give it a delicate, special note.

Swaps

Parsnip → celeriac (a few fewer carbs, stronger flavour); apricot → plum (also provides fibre and a fruity acidity); turkey mince → chicken mince (similar protein content and mild); olive oil → ghee (heat-stable and full-flavoured)

Allergens

The recipe is naturally free from gluten, egg and nuts. Onions and ginger can be a little intense for children, and in pregnancy the turkey mince should be cooked through completely.

Dairy-free recipes