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The spice blend in these savory meatballs is just exotic enough to sparkle but not so overdone to turn off picky eaters. You can make these ahead and refrigerate until you’re ready to cook. And if you have a large crowd to feed, it’s simple to double the recipe.
Rutabagas are the stars of this glorious root vegetable dish, mostly because we had so many in our CSA boxes that we had a few more to use up. But any combination of root veggies works wonderfully, just make sure you get everything sliced the same thickness for even cooking. A mandolin is your best friend for this kind of...