Name: Turkey-Feta Meatballs with Lemony Tahini Sauce, Roasted Carrots & Mint
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 18 medium carrots; 1 ½ (113 g) pkgs crumbled feta cheese; 3 eggs; 3 small pkgs fresh mint; 1 small bunch green onions (scallions); 1.02 kg ground turkey; 3 lemons; black pepper; coriander, ground; crushed red pepper; cumin, ground; extra virgin olive oil; garlic powder; panko bread crumbs; salt; tahini

Turkey-Feta Meatballs with Lemony Tahini Sauce, Roasted Carrots & MintTurkey-Feta Meatballs with Lemony Tahini Sauce, Roasted Carrots & Mint — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

18 medium carrots

1 ½ (113 g) pkgs crumbled feta cheese

3 eggs

3 small pkgs fresh mint

1 small bunch green onions (scallions)

1.02 kg ground turkey

3 lemons

black pepper

coriander, ground

crushed red pepper

cumin, ground

extra virgin olive oil

garlic powder

panko bread crumbs

salt

tahini

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Peel, trim, and quarter carrots lengthwise, then cut crosswise into 3-inch long sticks. Divide between two large baking sheet pans.

Drizzle carrots with oil and season with spices. Toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until carrots are tender and golden brown, about 20 minutes.

Meanwhile, trim and cut green onions crosswise into thin pieces. Divide between a large and a small bowl.

Pick mint leaves off the stems; discard stems. Mince half of the leaves and add to the large bowl. Roughly chop (or tear) remaining leaves and add to the small bowl; set aside for serving.

Add turkey, feta, bread crumbs, eggs, and spices to the large bowl; use your hands to combine the turkey mixture. Using a tablespoon measure, form the mixture into rounded meatballs and place on a large plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add meatballs and cook, turning often, until browned on all sides, 3-4 minutes (the meatballs will not be cooked all the way through). Remove from heat.

When the carrots are golden, remove from the oven and toss. Add meatballs to the baking sheets, nestling them into the carrots.

Return baking sheets to the oven and continue to roast until the carrots are deep brown and meatballs are cooked through, 5-7 minutes more. Remove from oven.

Meanwhile, juice half of the lemons into another small bowl. Cut remaining lemons into wedges and set aside for serving.

Add tahini, water, and spices to the bowl with the lemon juice. Whisk to combine the sauce.

Divide carrots and meatballs between plates; drizzle meatballs with tahini sauce and top veggies with reserved green onion and mint. Serve with lemon wedges for squeezing. Enjoy!

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