Maple-Dijon Glazed Turkey Meatballs with Roasted Brussels...

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 egg
• 1/4 cup flat-leaf parsley, chopped
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 cup farro
• 2 cups vegetable broth
• 1/2 tsp smoked paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, chopped onion, garlic, egg, parsley, black pepper, and salt. Mix until just combined.
3. Form the mixture into 12 meatballs and place them on a baking sheet lined with parchment paper.
4. In a separate bowl, toss the halved Brussels sprouts with olive oil, smoked paprika, salt, and pepper. Spread them out on another baking sheet.
5. Bake the meatballs and Brussels sprouts in the preheated oven for approximately 15-20 minutes, until the meatballs are cooked through and the Brussels sprouts are tender and slightly crispy.
6. Meanwhile, in a saucepan, bring the vegetable broth to a boil. Add the farro, reduce to a simmer, cover, and cook for about 25 minutes or until tender. Drain any excess liquid.
7. In a small saucepan, combine the maple syrup and Dijon mustard over low heat. Stir until well mixed and warmed through.
8. Once the meatballs are cooked, drizzle the maple-Dijon glaze over them and serve with roasted Brussels sprouts and farro on the side.