Maple-Dijon Glazed Turkey Meatballs with Butternut Squash Mash and Roasted Brussels Sprouts

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Finely dice 1/2 of the onion (about 1/2 cup) and mince 2 garlic cloves. Set aside the remaining onion and garlic for later use.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool for 5 minutes.

In a large mixing bowl, combine 1.5 pounds ground turkey, 1 beaten egg, 1/3 cup almond flour, the cooled onion-garlic mixture, 1 tablespoon fresh thyme leaves (reserving some for garnish), 1 teaspoon smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

Mix gently with your hands until just combined, being careful not to overmix which would make the meatballs tough.

Form the mixture into 18 evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet with space between each.

Drizzle the meatballs with 1 tablespoon olive oil and bake for 15-18 minutes until almost cooked through (internal temperature of 155°F).

While the meatballs are baking, prepare the maple-Dijon glaze. In a small saucepan, combine 2 tablespoons Dijon mustard, 3 tablespoons maple syrup, and 1 tablespoon apple cider vinegar. Bring to a simmer over medium-low heat and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat.

For the butternut squash mash, peel 1 medium butternut squash, remove the seeds, and cut into 1-inch cubes. Rinse under cold water and drain well.

Bring a large pot of water to a boil, add 1/4 teaspoon salt, and the butternut squash cubes. Boil for 12-15 minutes until very tender when pierced with a fork.

While the squash is cooking, trim and halve 3 cups of brussels sprouts. Slice the remaining half onion into wedges and the remaining 2 garlic cloves in half. Place the brussels sprouts, onion wedges, and halved garlic on a baking sheet.

Drizzle the vegetables with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat. Roast in the oven alongside the meatballs for 15 minutes until the brussels sprouts are tender and beginning to caramelize.

Drain the butternut squash thoroughly in a colander, then transfer to a food processor. Add 3 tablespoons butter, 1/4 cup heavy cream, and 1/4 teaspoon salt. Process until smooth and creamy, about 2-3 minutes, scraping down the sides as needed.

When the meatballs are almost done, brush them generously with the maple-Dijon glaze, reserving some for serving. Return to the oven for 2-3 minutes until the glaze is caramelized and the meatballs reach an internal temperature of 165°F.

To serve, divide the butternut squash mash among three plates, top with 6 meatballs per plate, and arrange the roasted brussels sprouts and onions alongside. Drizzle with the remaining maple-Dijon glaze and garnish with the reserved thyme leaves.