---
title: Italian Turkey Meatballs
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/italian-turkey-meatballs-56ccb6adfd2cb9ce2d8b4567
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Comfort Food
  - Italian
  - Dinner
rating: 3.5
rating_count: 867
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Meatballs and mashed potatoes are comfort food at its finest
  - theme: Ease of prep
    text: Lightened up creamed spinach is quick and satisfying
image: "https://images.recipes.furrysalamander.com/italian-turkey-meatballs.avif"
---
Wash and dry all produce. Preheat the oven to 375 degrees. Peel and dice the @russet potato{1%lb} into ½-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}, until fork-tender. Drain, reserving ¼ cup of the potato water.

Halve, peel, and mince the @shallot{1%unit}. Mince or grate the @garlic{2%cloves}. Finely chop the @chives{2%tbsp}.

In a medium bowl, combine the @ground turkey{1%lb}, @panko breadcrumbs{¼%cup}, @italian seasoning{1%tsp}, half the shallot, and half the garlic. Season with @salt{1%tsp} and @pepper{¼%tsp}. Form the mixture into golf ball-sized meatballs.

Heat a large drizzle of @olive oil{2%tbsp} 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}, or until cooked through.

Heat 2 tbsp @butter{2%tbsp} in the same 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. If the potatoes are too thick, add a splash of reserved potato water or milk.

Heat a drizzle of olive oil in the same 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}, until softened. Scrape up any browned bits from the bottom of the pan. Add the @spinach{10%oz} to the pan and toss for ~{2-3%minutes}, until wilted. Season with salt and @white pepper{¼%tsp}, to taste. 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{½%cup}. Remove the spinach from the pan and cover to keep warm.

Add the @veggie stock concentrate{1%unit}, ½ cup water, and the remaining sour cream to the pan over medium heat. Bring to a boil, then reduce to a simmer for ~{2-3%minutes}, until the sauce thickens.

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