Italian Turkey Meatballs

🥘 Ingredients

• butter
  2 tbsp
• chives
  2 tbsp
• garlic
  2 cloves
• ground turkey
  1 lb
• italian seasoning
  1 tsp
• olive oil
  2 tbsp
• panko breadcrumbs
  ¼ cup
• pepper
  ¼ tsp
• russet potato
  1 lb
• salt
  1 tsp
• shallot
  1 unit
• sour cream
  ½ cup
• spinach
  10 oz
• veggie stock concentrate
  1 unit
• white pepper
  ¼ tsp

1. 1

   Wash and dry all produce. Preheat the oven to 375 degrees. Peel and dice the russet potato 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.

   russet potato: 1 lb
2. 2

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

   shallot: 1 unit, garlic: 2 cloves, chives: 2 tbsp
3. 

   3

   In a medium bowl, combine the ground turkey , panko breadcrumbs , italian seasoning , half the shallot, and half the garlic. Season with salt and pepper . Form the mixture into golf ball-sized meatballs.

   ground turkey: 1 lb, panko breadcrumbs: ¼ cup, italian seasoning: 1 tsp, salt: 1 tsp, pepper: ¼ tsp
4. 4

   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 , or until cooked through.

   olive oil: 2 tbsp
5. 

   5

   Heat 2 tbsp butter 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.

   butter: 2 tbsp
6. 

   6

   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 to the pan and toss for ⏱️ 2-3 minutes , until wilted. Season with salt and white pepper , 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 . Remove the spinach from the pan and cover to keep warm.

   spinach: 10 oz, white pepper: ¼ tsp, sour cream: ½ cup
7. 

   7

   Add the veggie stock concentrate , 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.

   veggie stock concentrate: 1 unit
8. 8

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