This recipe is SOOO good. But, I didn’t take a picture because I made them two nights ago, forgot to take a picture, and brought them to work for lunch. I reheated them, took a picture with my iPhone, realized that they looked way less than appetizing, and knew I should not shame myself by showing them to you because they are not pretty.
But this recipe is SO GOOD. It’s picky-husband-approved. It’s even picky-husband-requested. And I have been wanting to share it for so long. (I’m talking about, like, a week right now you guys.)
So I suggest that you make this recipe, and feel good about yourself for how awesome of a cook you are. Oh, you’re welcome. That’s what I’m here for.
Turkey Meatballs with Smashed Potatoes
For the Meatballs: (makes about 15)
-1 lb. ground turkey (I used 93/7)
-1/4 finely chopped onion
-1/4 cup shredded parmesan cheese
-3/4 cup Panko bread crumbs
-3 Tbsp. Canola Oil
-1 Tbsp. Olive Oil (you can use the oils interchangeably if you only have one)
-2 cups low sodium chicken broth
In a mixing bowl, combine onion, parmesan cheese, 1/4 cup Panko bread crumbs, canola oil, and a few dashes of salt’n’pepa. Add ground turkey, and mix until well combined. Put remaining 1/2 cup Panko bread crumbs in a shallow dish or on a plate. Roll meat mixture into balls that are about 1 inch in diameter, then roll the balls in the Panko bread crumbs to coat. Put olive oil into a large saute pan, and place the meatballs in with the oil. Brown over medium heat, making sure to get all sides of the meatballs browned. Next, pour in the chicken broth and let simmer on medium-low heat until the meatballs are cooked through; about 10-15 minutes. The meatballs shouldn’t absorb all the broth, but it should mix with the bread crumbs and thicken some. This is your gravy.
For the Smashed Potatoes:
-8 medium red-skinned potatoes
-1/3 cup olive oil
-salt-n-pepa to taste
Slice the (cleaned) potatoes in half. Place them in a large pot, and cover them in cold water by 1 inch. Bring to a boil, then cook on medium heat until a fork goes easily and smoothly into the potatoes. Drain, then return to the pot. Smash the potatoes with the back of a spoon. Drizzle with olive oil, season with s&p to taste, and stir well.
Scoop a serving of potatoes onto your plate, and make a well on top for the meatballs. Serve meatballs on top, and drizzle gravy over the top. Serve with sauteed vegetables (I did baby portobella mushrooms, sliced fresh garlic, and frozen green beans sauteed in olive oil. If you do this, saute the mushrooms first, then add green beans, and add garlic last. Mushrooms need a few minutes to cook down and become rich in flavor, and garlic will burn if it’s in the pan too long)
Why this meal rocks: I don’t know if you noticed, but I used NO butter. If you’re trying to eat well, olive oil is a wonderful replacement for butter, and you’ll never miss the butter in these potatoes. Turkey in place of beef, parmesan cheese in place of any other cheese, and canola oil in place of egg are all lower in fat, and better for your heart. Leave the skins on the potatoes for texture and vitamins. If you saute the mushrooms long enough, you won’t need any salt; fresh garlic seasons well. I realize that the Panko bread crumbs are the one downfall, if you’re going the super healthy route. For an alternative, you toast some whole wheat bread slices (get them really crispy!) and put them in a food processor to make your own bread crumbs. I haven’t been ambitious enough to try that, but if you do, please let me know how it tastes!
Please comment with any thoughts you have, or changes you’d make. And if you try this recipe, I would love to hear what you think!