Turkey Meatballs with Smashed Purple Potatoes
 
Prep time
Cook time
Total time
 
ground turkey porcupine meatballs with carrot and onion in a brown gravy served over smashed skin-on purple potatoes
Author:
Recipe type: Entree
Cuisine: American
Serves: 4 servings, plus extra for the freezer
Ingredients
  • 1 lb+ ground turkey
  • 3 medium carrots, grated
  • 1 medium or half of a large white onion, diced
  • ¼ cup uncooked rice
  • 1 egg
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • olive oil
  • 2 cups beef bullion prepared (or 2 cups beef stock)
  • 2 tablespoons flour
  • purple potatoes
  • half and half
  • salted butter
  • salt and pepper
Instructions
  1. In a large bowl, roughly combine by hand the ground turkey, grated carrots, diced onion, rice, and egg. Add in parsley, oregano, salt, pepper, paprika, and onion powder and mix into meat. Form meatballs by hand (about 1.5 inches dm or use cookie scoop), and line them up on a cookie sheet with wax or parchment paper.
  2. Freeze half of the meatballs on the cookie sheet and then transfer to a container or freezer bag.
  3. In a large skillet with a lid, heat about 2 tablespoons of olive oil over medium-high heat. Transfer half the meatballs to the skillet to cook; be careful not to crowd the pan. Add enough oil to the pan so that the meatballs don't stick. Leave the meatballs to brown, and turn using tongs after achieving desired sear. If the meatballs stick or fall apart, add more olive oil and leave them cooking longer before turning. Brown meatballs on the opposite side.
  4. In a 2 cup Pyrex cup or medium bowl, whisk water, beef bullion, and flour (or beef stock and flour). Lower heat of the meatballs and slowly pour in mixture. Let simmer with the lid on for about 20 minutes or until meatballs are cooked through and rice is soft.
  5. Start your potatoes when you start cooking your meatballs. Boil purple potatoes in salted water until cooked. Drain water when done. Smash with a potato masher. The skin on will add texture. Smash until the potatoes are lumpy. If you attempt to smash until smooth, the potatoes may get gluey. Add in half and half and butter until you reach the desired consistency and taste. Salt and pepper to taste.
  6. Serve meatballs over potatoes and top with gravy.
Recipe by Invented Charm at https://inventedcharm.com/2016/10/29/a-new-take-on-porcupine-meatballs-and-mashed-potatoes/