Meatballs in Chunky Tomato Sauce Over Turnip-Parsnip Mash

This recipe is a perfect use for grass-fed ground beef. I used beef from another steer that once lived the steer yard at our family farm. (If you want even more nutrition, this recipe is great for sneaking in a little bit of ground organ meats – that is what I have been doing with my paleo chili – liver is good for growing babies!) It is also a good way to sneak in some ‘stealth vegetables,’ as I like to call them. With the carrots mixed in to the meatballs, along with the tomato sauce, you are getting a couple of servings on each plate.

And then there is the parsnip and turnip mash that I served as an accompaniment and sauce-soaker-upper. It was amazing, rich, flavorful, and delicious . . . so much better than mashed potatoes. Not only is it better for you, but the taste is so much more complex and interesting. This was one of my favorite dinners in months, and Nick had to agree with me. So, on to the recipe.

For the meatballs:
1 lb ground beef
½ lb pork sausage
½ cup finely shredded carrots
¼ cup coconut flour
2 eggs
4 cloves garlic, minced
1 tsp onion powder
½ tsp sage
½ tsp oregano
Salt and pepper to taste

For the sauce:
1 bell pepper, coarsely chopped
1 onion, coarsely chopped
3 cups crushed tomatoes
4 cloves garlic, minced
½ tsp sage
½ tsp oregano
Salt and pepper to taste

Preheat your oven to 350. In a large mixing bowl, combine all of the meatball ingredients, mix until well incorporated, and shape into balls. (Hands work best.) Place in a 9×13 pan. Mix together all of the sauce ingredients, then pour over your meatballs. Cover and bake for approximately 35 minutes, or until the meat is cooked through.

In the mean time, get to work on that turnip and parsnip mash. I peeled and chopped as many turnips and parsnips as I thought we could eat (making sure that the pieces were uniform in size so that they cooked evenly), then placed them in a saucepan and covered them with beef bone broth. I boiled them until tender, drained off the liquid, added salt, pepper, and a huge slab of grass-fed butter, and then blended with a hand blender until they were smooth. They made for the perfect veggie side dish and sauce catcher. Who needs pasta, anyway?

I am sharing this recipe at Foodie Friday, Totally Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday Party, Tuesday’s Tasty Tidbits, Made From Scratch Tuesday, Traditional Tuesday, This Chick Cooks, Tasty Tuesdays, Domestically Divine, Gluten-Free Wednesday, Real Food Wednesday, Healthy Today Wednesday, What’s On The Menu Wednesday, Cast Party Wednesday, Simple Lives Thursday, Friday Favorites, Foodie Friday, Fresh Food Friday, Friday Potluck, Food Friday, Feed Me, Tweet Me, Follow Me Home Friday, Simply Delish Saturday, Seasonal Sunday, Hunk of Meat Monday, and the Hearth and Soul Blog Hop.

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16 Responses to Meatballs in Chunky Tomato Sauce Over Turnip-Parsnip Mash

  1. Umm Mymoonah says:

    That’s a great meal, looks so yumm.

  2. I’m so glad I found this post. I have never tried turnips and parsnips because I didn’t know what to do with them. Now I know! Thanks!

    • elliemaeh says:

      They are also great chopped and roasted in the pan with a chicken . . . they cook up perfectly, and the chicken drippings add some wonderful flavor.

  3. Sheryl says:

    Your recipe looks so good. I would love it if you came over to my party “Cast Party Wednesday” tomorrow and shared some of your recipes with us.
    I hope to see you there!

  4. Yummy! Everything about that shouts delicious.

  5. slingmama says:

    This looks soooo good. I would love it if you stopped by tomorrow for “Turning the Table Thursday” to share some of your recipes. (link opens at midnight EST on Weds)


    Around My Family Table

  6. KB says:


    Looks delish. We’d love you to share your recipe with us at
    Simply Delish.

  7. girlichef says:

    This does sound like a fantastic meal…anything with parsnips in it and I’m hooked! Thanks so much for sharing 😀

  8. I love the idea of serving your delicious meatballs over turnip parsnip mash! It’s so good for you, and so delicious too. Thank you for sharing this great post with the Hearth and Soul blog hop, and with Feed Me Tweet Me Follow Me Home. Have a lovely week!

  9. KB and Whitesnake says:

    Thanks for sharing with
    Simply Delish.
    Hope to see you again next weekend.

  10. cheerful says:

    we love meatballs…i got the recipe from my mum. anyway, thanks for the sauce recipe…interested to try, must be yummy! visiting from FTF, have a great week. 🙂

  11. I have never had parsnip mash, sounds like something we might love. Thanks for sharing this post with Healthy 2day Wednesdays! Hope to see you add a post this week! You always have the greatest recipes!

  12. Sheryl says:

    Hi, I just wanted to thank you for visiting Cast Party Wednesday and I hope you join me again tomorrow and share more of your great recipes!
    I hope to see you tomorrow!

  13. maiylah says:

    a delicious and healthy meal!
    thanks for sharing your recipe and for adding your link at Food Friday! 🙂

  14. Kim,USA says:

    I love meatballs and with tomatoes it makes more delish!

    Adobong squid

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