Turkey Meatballs with cranberry sauce and mashed potatoes

Woo! There’s a lot going on here – but the flavors are fabulous. And although you may think this sounds a lot like a Thanksgiving meal, it’s not quite like that. Key word here: flavors. The sweet, savory and starchy taste of the three combined just create a great meal. They don’t recreate another meal (which, by the way, is one of best meals all year!)

Keep in mind – that the proportions I use here are the original recipe. When I cook, it’s cooking for two so I change them accordingly.

The turkey meatball and cranberry sauce are courtesy of Williams-Sonoma. The mashed potato recipe come from The Washington Post.

Ingredients

    turkey meatballs

1 T. unsalted butter

1/2 yellow onion, finely chopped

1-2 green onions, finely chopped

1-3 small celery stalk(s), finely chopped (eyeball it in proportion to the onions)

salt, pepper and garlic powder to taste

1 lb. ground turkey

1 cup bread crumbs

1 egg

2 T. fresh oregano

1/2 tsp. salt

1/2 tsp. freshly ground pepper

    cranberry sauce

2/3 cup fresh orange juice

1 cup fresh or frozen cranberries

1/4 cup sugar

    mashed potatotes

4 lbs. Yokon gold potatoes, cut into 3-inch pieces. (I didn’t quite understand what they meant by ‘3-inch pieces’, so I just cut the potatoes into chunky cubes.)

8 medium cloves garlic, cut in half

1 1/2 tsp. salt

3 T. butter

2 T. olive oil

1 1/4 cup low-fat milk

pepper to taste

Directions

1. Preheat an oven to 425°F. Lightly grease rimmed baking sheet.

2. Melt the butter in skillet. Add the onion, green onion, celery and sauté until softened. Add little bit of salt, pepper and garlic powder. Spoon into a medium-sized bowl and let cool.

3. Fill pot with water and boil for potatoes.

4. While the water is boiling, wash and cut potatoes and garlic. Place potatoes, garlic and salt in boiling water. Turn down the heat to high simmer and partly cover. Cook until potatoes are soft, about 15-20 mins.

5. While those are cookin’…add turkey, egg, bread crumbs, salt, pepper, oregano to celery mix. Mix it all together! Form 8-12 meatballs and place them on baking sheet. Cover with saran wrap and set aside for a few minutes.

6. Drain potatoes. Transfer them to large bowl, using potato masher, mash them up! In saucepan, heat butter, milk and olive oil. Once heated, pour over potatoes, use whisk to whip them into shape.

7. Place turkey meatballs in the oven. Cook for 10-12 minutes, or until cooked all the way through.
8. Meanwhile…in saucepan (or frypan with high edges) add orange juice, sugar and cranberries over medium heat. Stir often until orange juice bubbles and cranberry’s pop open.

9. Spoon cranberry sauce over turkey meatballs and potatoes.

And voila! Enjoy!

***

I apologize if the directions were confusing, but I tried to write them out to coincide with the right timing so everything comes out at once! But per usual – do what suits your style best!

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3 Comments Add yours

  1. thebumblebees says:

    mmm turkey meatballs.
    also, my roommate made SO MUCH hamintaschen! our kitchen is overflowing. no one will ever be able to eat this much hamintaschen. also, it makes me a little sad that i didn’t introduce my roommates to pepperkakor and almond mazarins. i’m a failure of a swede.

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