Turkey Meatballs with Potato-Parsnip Mash & Krunchy Kale

• 2 lb. (900 g) ground turkey
• 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
• 1 cup 25%-less-sodium chicken broth
• 2 eggs
• 3 cloves garlic, minced
• 1-1/4 cups Kraft 100% Romano Shredded Cheese, divided
• 2 lb. (900 g) Yukon gold potatoes (about 8), peeled, cut into 1-inch chunks
• 1 lb. (450 g) parsnips, peeled, cut into 1-inch chunks
• 1 cup milk
• 2 Tbsp. butter
• 1 recipe Krunchy Kale Chips

1. Heat oven to 400 degrees F.
2. Cover 2 rimmed baking sheets with foil; spray with cooking spray.
3. Mix first 5 ingredients and 1/2 cup cheese just until blended.
4. Shape into 32 balls, using about 3 Tbsp.
5. turkey mixture each; place on prepared baking sheets.
6. Bake 18 to 20 min.
7. or until done (175 degrees F).
8. Meanwhile, cook vegetables in boiling water in large saucepan 15 min.
9. or until tender.
10. Drain vegetables; return to pan.
11. Add milk, butter and remaining cheese; mash until smooth.
12. Serve mashed vegetables topped with meatballs and Krunchy Kale Chips.

lower, eggs, garlic, cheese, parsnips, milk, butter

Taken from www.kraftrecipes.com/recipes/turkey-meatballs-potato-parsnip-mash-krunchy-kale-160859.aspx (may not work)