|2 servings||calories per servings 545||protein serving 29 g||carbs per serving 66 g||total fat per serving 20 g|
This meal requires an extra pan and a little extra cooking time, but it is well worth the effort. Orange glaze brings out the best in our lean meatballs, while the ginger sweet potatoes fill your kitchen with an enticing aroma.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||7 g|
Prepare your mise en place: Peel sweet potatoes and cut into 1/2-inch pieces. Peel and mince ginger. Roughly chop cranberries. Zest and juice oranges.
In a medium saucepan with a lid, combine sweet potatoes, ginger and 2 cups water. Cover, place over high heat and bring to a boil, then reduce heat to medium. Cook 12-14 minutes, or until sweet potatoes are completely tender and most of the liquid is gone.
While sweet potatoes are cooking, prepare the meatballs: Crack egg into a large mixing bowl, and beat until white and yolk are fully combined. Add turkey, panko, cranberries, Bragg Liquid Aminos, tomato paste and 1/4 teaspoon PeachDish salt. Mix thoroughly. Divide meatball mixture into 12 equal portion (most easily and evenly done by dividing in half, then dividing halves in half again, then dividing each of the 4 portions into 3 equal pieces). Roll each portion into a ball.
Grease a small baking pan with 1 teaspoon cooking oil. Place meatballs in pan, spacing them evenly and making sure none are touching any others.
Place broccoli florets in a small baking pan. Drizzle with remaining 1 teaspoon cooking oil, season with 1/4 teaspoon PeachDish salt, and toss to coat evenly. Place broccoli and meatball pans in oven and bake 12-13 minutes, or until meatballs are completely cooked through but still springy to the touch, and broccoli florets are lightly browned and tender.
To finish sweet potatoes: Drain any liquid remaining in the pot. Add butter, and mash until desired consistency is reached (you can use a potato masher, a heavy spoon, or the tines of a large fork), season to taste with PeachDish salt. Cover to keep warm.
To make the orange glaze: In a small saucepan, combine orange zest and juice, sugar and honey. Place on high heat, bring to a boil and cook until liquid has reduced in volume by half. In a small bowl combine remaining 2 teaspoons water and cornstarch, and mix thoroughly. Add cornstarch slurry to orange mixture, and whisk thoroughly. Bring glaze back to a boil, and cook 1 minute. Remove from heat and strain through a mesh strainer. Discard zest and any pulp; reserve orange liquid.
Add meatballs to the orange sauce, and stir gently to coat. Divide broccoli and sweet potatoes between 2 plates, and place meatballs around potatoes. Drizzle any remaining sauce orange glaze in the pan over sweet potatoes and meatballs. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...