Rosemary Turkey Meatballs with Roasted Sweet Potatoes & Cranberry Brussels Slaw

01 Nov Rosemary Turkey Meatballs with Roasted Sweet Potatoes & Cranberry Brussels Slaw

This dish combines seasonal flavors with nutrient-dense Paleo ingredients. Pasture-raised turkey offers lean protein, sweet potatoes provide complex carbs and vitamin A for immune support, and the cranberry Brussels slaw brings a tangy, antioxidant-rich crunch.

INGREDIENTS:

Rosemary Turkey Meatballs
• 1 lb Ground Turkey
• 1 Tbsp Olive Oil or Avocado Oil
• 2 Garlic Cloves, minced
• 1 Egg, beaten
• 1 Tbsp Fresh Rosemary, finely chopped (or 1 tsp dried)
• 1 tsp Onion Powder
• ½ tsp Sea Salt
• ¼ tsp Black Pepper

Roasted Sweet Potatoes
• 2 Medium Sweet Potatoes, peeled and cubed (about 4 cups)
• 1 Tbsp Olive Oil
• ½ tsp Cinnamon
• ½ tsp Sea Salt

Cranberry Brussels Slaw
• 4 cups Shredded Brussels Sprouts
• 1 cup Shredded Red Cabbage
• ¼ cup Dried Unsweetened Cranberries
• ¼ cup Toasted Pecans, chopped
• 2 Tbsp Olive Oil
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Fresh Orange Juice
• ½ tsp Sea Salt

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INSTRUCTIONS:

Make the Meatballs

1. Preheat the oven to 400°F.
2. In a mixing bowl, combine ground turkey, garlic, egg, rosemary, onion powder, salt, and pepper.
3. Form into 12–14 small meatballs and place on a parchment-lined baking sheet.
4. Drizzle lightly with oil and bake for 18–20 minutes until golden and cooked through.

Prepare the Sweet Potatoes

1. Toss sweet potato cubes with oil, cinnamon, and salt.
2. Spread on a separate baking sheet and roast at 400°F for 25–30 minutes, flipping halfway, until caramelized and tender.

Make the Slaw

1. In a large bowl, whisk together olive oil, apple cider vinegar, orange juice, and salt.
2. Add shredded Brussels sprouts, cabbage, cranberries, and pecans. Toss until well coated.

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Assemble and Serve

Serve the savory rosemary turkey meatballs with a hearty portion of roasted sweet potatoes and a side of bright, crunchy cranberry Brussels slaw.

This meal is festive, gut-friendly, and energizing. It is Paleo-approved and perfect for November dinners when you want something both grounding and celebratory.