Marsala-Braised Pork Meatballs with Roasted Winter Vegetables and Mustard Mashed Potatoes

INGREDIENTS:

• 1 Pound Ground Pork
• 1 Cup Grated Parmesan Cheese
• 1 Teaspoon Dried Oregano
• 2 Teaspoons Sage, Chopped
• 2 Onions, Sliced
• 1-1/4 Cups Marsala
• 2 Tablespoons Honey
• 4 Carrots, Peeled and Sliced
• 4 Parsnips, Scrubbed and Sliced
• 2 Sweet Potatoes, Peeled and Cut into Chunks
• 3 Leeks, Chopped
• 4 Tablespoons Olive Oil, Divided
  
• 1 Bunch Thyme
• 4 Red Potatoes
• 1/4 Cup Milk
• 1 Tablespoon Butter
• 2 Tablespoons Dijon Mustard
• Salt and Pepper to Taste
  

DIRECTIONS

• Preheat oven to 375 degrees.
• Toss carrots, parsnips, sweet potatoes, and leeks with 3 tablespoons of olive oil and thyme in a roasting pan.
• Roast vegetables, spread out in pan in an even layer until soft and caramelized, about 45 minutes.
• Meanwhile, combine pork, Parmesan, oregano, sage, salt and pepper to taste in a large bowl and mix well.
• Form pork mixture into 2-inch round balls.
• Bring a large pot of salted water to boil and cook potatoes until tender, about 25 minutes and drain well.
• While potatoes are cooking, heat remaining tablespoon of olive oil in a skillet over medium heat, cook meatballs until golden, about 4 minutes and remove from skillet with a slotted spoon and place in a oven proof dish.
• Add onions to the skillet cook, stirring often until translucent, about 5 minutes.
• Add the marsala and honey and cook until syrupy and glistening, about 5 minutes.
• Pour over meatballs, transfer to oven and cook for 20 minutes.
• Meanwhile, return cooked potatoes to the pot and mash with the butter.
• Mix in milk and dijon, and season with salt and pepper to taste.
• Serve meatballs right out of the oven with roasted vegetables and mashed potatoes.
  

This seasonal dish is sure to cure your winter blues. Mustard mashed potatoes are a new favorite side!
Enjoy!

Most of this recipe is from The Organic Seasonal Cookbook by Liz Franklin