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Dinner recipe · from the recipe book

Smoky Paprika Pork-Turkey Meatballs, Mushroom Sauce

Juicy oven-baked meatballs warmed with smoked paprika, cumin and garlic, smothered in a savory tomato-mushroom sauce and served with a crisp spinach, apple and walnut salad.

Smoky Paprika Pork-Turkey Meatballs, Mushroom Sauce

Ingredients

  • 10½ oz300 gGround pork, 84% lean
  • 9 oz250 gGround turkey, 93% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • 1½ medium160 gYellow onionfinely chopped, divided
  • 4 cloves12 gGarlicminced, divided
  • 2½ tsp6 gPaprika (sweet or smoked)smoked, divided
  • 1½ tsp3 gGround cumin
  • 1⅛ tsp2 gGround coriander
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ⅓ cup chopped20 gFresh parsleychopped, divided
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 2 tbsp27 gOlive oildivided
  • 2 tbsp30 gTomato paste
  • 1¼ cups300 gLow-sodium chicken broth
  • 1 tbsp8 gCornstarch
  • ¼ cup60 gSour cream
  • 5 cups loosely packed150 gBaby spinach
  • 1 medium180 gApplethinly sliced
  • ¼ cup chopped30 gWalnutschopped
  • 1 tbsp15 gApple cider vinegar
  • 3 small500 gRed potatoescut into 1-inch chunks

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Toss the red potatoes with one third of the olive oil and a pinch (about a quarter) of the salt on one pan; roast 15 minutes while you make the meatballs.
  3. In a large bowl mix the pork, turkey, egg, breadcrumbs, half the onion, half the garlic, half the smoked paprika, the cumin, the coriander, the black pepper, half the parsley and half the salt. Roll into 20 balls and set on the second pan.
  4. Bake the meatballs alongside the potatoes for 18–20 minutes, until browned and 165°F (74°C) in the center; the potatoes are done when tender, about 35 minutes total.
  5. Meanwhile, heat another third of the olive oil in a large skillet over medium-high. Add the mushrooms and cook 7 minutes until browned, then add the remaining onion and cook 4 minutes.
  6. Stir in the remaining garlic, the remaining smoked paprika and the tomato paste; cook 1 minute.
  7. Whisk the cornstarch into the chicken broth, pour into the skillet and simmer 3 minutes until thickened. Take off the heat, stir in the sour cream and the remaining quarter of the salt.
  8. Add the baked meatballs to the sauce and turn to coat.
  9. For the salad, whisk the last third of the olive oil with the cider vinegar, then toss with the spinach, apple and walnuts.
  10. Serve the meatballs and sauce over the roasted potatoes, topped with the remaining parsley, with the salad alongside.

Food safety: Cook ground pork to 160°F (71°C).

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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