Turkey Meatballs with Caramelized Carrots

01Method

1. 1

   Season the ground turkey with salt and pepper, then mix in the finely chopped sun-dried tomatoes, chives, and oregano.

2. 2

   Finely dice the onion and sauté in olive oil until golden. Stir in the minced garlic at the end, remove from the heat, and let cool slightly before adding to the meat mixture.

3. 3

   Grate the Emmental into the mixture and add chili and cilantro to taste. Mix everything together thoroughly, then shape into meatballs about the size of a heaping tablespoon, using damp hands.

4. 4

   Cook the meatballs however you prefer: pan-fry in a little oil, or bake in the oven — 15 minutes at 400°F (200°C), then a final 5 minutes at 450°F (230°C) to get a golden crust.

5. 5

   Peel the carrots, halve them lengthwise, and slice. Sauté in olive oil, then season with salt, pepper, a squeeze of lemon juice, and the teriyaki sauce.

6. 6

   Toast the sunflower seeds in a dry pan until lightly golden and scatter over the finished carrots. Serve the meatballs with a squeeze of lemon juice and, if you like, a dipping sauce made from mayonnaise, mustard, and sour cream.