Turkey Meatballs in Creamy Sauce with Sweet Potatoes
Recipe Overview
Overview
This turkey meatball recipe is a delightful twist on a classic dish, combining ground turkey with a few simple ingredients to create flavorful meatballs. The addition of Panko breadcrumbs gives them a light texture, while the garlic and shallots infuse them with aromatic flavor. The cooking process is straightforward, making it accessible for cooks of all skill levels.
Once the meatballs are formed, they are pan-fried until golden brown, which adds a lovely depth of flavor. The creamy sauce, made with Dijon mustard and maple syrup, is a standout feature, providing a sweet and tangy contrast to the savory meatballs. This dish is perfect for family dinners or meal prep, as it can be made in larger batches and stored for later.
Pair these meatballs with mashed sweet potatoes for a comforting meal. The sweetness of the potatoes complements the savory meatballs beautifully, creating a satisfying dish that is sure to please everyone at the table. Overall, this recipe is not only delicious but also easy to prepare, making it a great addition to your weeknight dinner rotation.
Recipe Details
Steps & Tips
Gather 2 lb ground turkey, 2 eggs, 1/2 cup Panko breadcrumbs, 2 garlic cloves, and 1 shallot.
Add a pinch of salt to the ground turkey.
Mix the mince very well with your hands.
Using an ice-cream scoop or a tablespoon, start to make meatballs.
You'll make about 40 meatballs from this batch.
Tip: Oiling your hands will prevent the mince from sticking and make the process much easier.
Melt 1 tbsp of butter and 1 tbsp olive oil over medium/high heat.
Fry the meatballs for about 3-4 minutes on each side.
Set meatballs aside on a plate.
Gather 2 sweet potatoes and add 1 tablespoon of salt.
Bring to the boil and cook for about 12 minutes, until the potatoes are cooked through.
Reduce the heat to low and melt 1 tbsp of butter in the same frying pan.
Add 1 tbsp of the flour and mix well.
Cook over a low heat, stirring constantly, for about 1 minute.
Pour in 180 ml of the chicken stock and stir well to dissolve the flour.
Add the remaining chicken stock and mix again.
Add 2 tbsp Dijon mustard.
Add 4 tbsp maple syrup.
Add 2 tbsp mayonnaise.
Whisk well and bring to the simmer.
Tip: Cook the sauce until it thickens for a better texture.
Return the meatballs to the pan and cook over a low heat for a further 7 minutes.
Drain the potatoes.
Add 2 tbsp of butter and mash with a ricer or whisk until smooth.
Gather 2 chicken breasts and season with salt and black pepper.
Drizzle with olive oil.
Gather 1/2 onion and season with salt and black pepper.
Put the potatoes in the pan and season with salt and black pepper.
Drizzle with olive oil.
Cover with foil.
Bake at 200°C for 35-40 minutes.
Heat a frying pan with 2 tbsp olive oil over medium heat.
Fry the chicken in two batches over high heat until golden, 3-4 minutes.
Transfer chicken to a plate.
Repeat with the second batch.
Add 1 tbsp olive oil to the pan.
Sauté mushrooms over medium/high heat for 3-4 minutes.
Add onions to the pan and fry over medium heat for 4-5 minutes.
Add champignons and chicken to the pan.
Add 240 ml of hot water or chicken stock.
Add 1 cup of sour cream to the pan, stir and simmer for another 2-3 minutes over medium heat.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Breadcrumbs
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using an ice cream scoop helps to form uniform meatballs.
- •Oiling your hands prevents the turkey mixture from sticking while forming meatballs.
- •Sweet potatoes can be mashed for a creamy side dish.
- •Dijon mustard adds a tangy flavor to the sauce.
