Ingredients
Scale
1 package of Grass Roots Farmers’ Cooperative ground turkey
2 tbs butter
2 tbs olive oil
1/2 large onion, finely chopped
1 glove garlic, finely chopped
1 stalk of celery, finely chopped
1 tsp ground sage
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 tsp freshly ground black pepper
1 tsp salt
2 large Yukon gold potatoes
1 tbs butter
4 tbs cream or whole milk
salt and pepper to taste
1 cup fresh or frozen cranberries
1 tsp orange zest
juice of 1 small orange
2 tbs sugar
Instructions
- Place a large pot with water over high heat. Peel the potatoes cut into quarters. Add to the water once boiling and cook until fork tender, about 15 minutes. Drain the potatoes and put them back into the empty pot. Add butter and mash the potatoes until all the lumps are gone. Add the milk and season with salt and pepper. Once the potatoes are done, set aside to cook then place in the fridge. You want the potatoes cold to stuff into the meatballs.
- To make the cranberry sauce, combine orange juice, orange zest, sugar and 1/4 cup water over medium heat in a sauce pan. Cook, stirring occasionally, until the sugar has dissolved. Stir in cranberries and bring to a boil. Reduce heat and let simmer until sauce has thickened, about 15 minutes. Remove from heat and let cool.
- Heat a pan on medium with butter. Add the onion and celery. Cook for 3 minutes, stirring frequency. Add the garlic and cook for another minute, being careful not to burn. Remove from heat and let cool about 10 minutes.
- In a large mixing bowl, add ground turkey, cooked vegetables and spices. Using your hands, mix well until combined. To form meatballs, take a little more than a golf ball sized amount of the mixture and flatten out in your hand, almost as if you are making a thin burger. Take 1-2 tsp of the mashed potatoes (depending on the size of your meatball) and place in the center of the meat. Fold the meat over the mashed potatoes into a ball, making sure to seal the seam well. Repeat with remaining mixture.
- You can cook the meatballs in the oven or in a pan. If using the oven, heat to 375 degrees. Place meatballs on a large sheet pan coated in cooking spray. Cook for about 15-20 minutes, until done. I prefer to use a pan because it makes the meatballs a bit crispier. If using a pan, heat a large pan over medium-heat with 2 tbs olive oil. Working in batches, add meatballs. Flip occasionally to brown on all sides and cook for about 15 minutes, until done. Serve with cranberry sauce. Enjoy!
Notes
If you are using your own potato and cranberry sauce recipe, skip to step 3.
