Italian Turkey Meatballs

🥘 Ingredients

• butter
  2 tbsp
• chives
  ½ oz
• garlic
  4 clove
• ground turkey
  1 lb
• italian seasoning
  2 tsp
• olive oil
  2 tbsp
• panko breadcrumbs
  ½ cup
• pepper
• russet potato
  24 oz
• salt
• shallot
  2 unit
• sour cream
  2 oz
• spinach
  10 oz
• veggie stock concentrate
  2 unit
• white pepper
  1 tsp

🍳 Cookware

• medium pot
• medium bowl
• large pan
• baking sheet
• medium pot
• large pan
• large pan

1. 1

   Cook the potatoes: Wash and dry all produce. Preheat the oven to 375 degrees. Peel and dice russet potato into 1/2-inch cubes. Place them in a medium pot with enough water to cover and a large pinch of salt . Bring to a boil and cook for 12-15 minutes ⏱️ 15 minutes , until fork-tender. Drain, reserving 1/4 cup of the potato water.

   russet potato: 24 oz, salt
2. 2

   Prep the ingredients: Halve, peel, and mince shallot . Mince or grate garlic . Finely chop chives .

   shallot: 2 unit, garlic: 4 clove, chives: ½ oz
3. 

   3

   Form the turkey meatballs: In a medium bowl , combine ground turkey , panko breadcrumbs , italian seasoning , half the shallot, and half the garlic. Season with salt (we used 1 teaspoon kosher salt) and pepper . Form the mixture into golf ball-sized meatballs.

   ground turkey: 1 lb, panko breadcrumbs: ½ cup, italian seasoning: 2 tsp, salt, pepper
4. 4

   Cook the meatballs: Heat a large drizzle of olive oil in a large pan over medium-high heat. Working in batches, if necessary, add the meatballs to the pan and cook for 1-2 minutes per side, rotating to brown on all sides. Transfer the meatballs to a baking sheet and place them in the oven for 5-6 minutes ⏱️ 6 minutes , or until cooked through.

   olive oil: 2 tbsp
5. 

   5

   Mash the potatoes: Heat butter in the same medium pot you used for the potatoes over medium heat. Add the drained potatoes and chives and mash with a fork or potato masher until smooth. Season with salt and pepper and cover to keep warm. TIP: If the potatoes are too thick, add a splash of reserved potato water or milk.

   butter: 2 tbsp
6. 

   6

   Make the creamed spinach: Heat a drizzle of oil in the same large pan you used for the turkey meatballs over medium heat. Add the remaining garlic and shallot to the pan and cook for 1-2 minutes ⏱️ 2 minutes , until softened. Scrape up any browned bits from the bottom of the pan. Add spinach to the pan and toss for 2-3 minutes ⏱️ 3 minutes , until wilted. Season with salt and white pepper , to taste. TIP: You may need to add the spinach a little bit at a time so it will all fit in the pan. Remove the pan from the heat and stir in half the sour cream . Remove the spinach from the pan and cover to keep warm.

   spinach: 10 oz, salt, white pepper: 1 tsp, sour cream: 2 oz
7. 

   7

   Reduce the sauce: Add veggie stock concentrate , 1/2 cup water, and the remaining sour cream to the large pan over medium heat. Bring to a boil, then reduce to a simmer for 2-3 minutes ⏱️ 3 minutes , until the sauce thickens.

   veggie stock concentrate: 2 unit
8. 8

   Finish and plate: Plate the turkey meatballs on a bed of chive-mashed potatoes and creamed spinach. Spoon the sauce over top and enjoy!