– 1 lb ground turkey – 1 large egg – 2 tablespoon oats – 2 teaspoon dried minced onion – 1 teaspoon garlic powder – 1 teaspoon fine sea salt divided – 1 teaspoon black pepper divided – ⅛ teaspoon nutmeg – ⅛ teaspoon allspice – 2 lbs potatoes (about 4 large potatoes) peeled and diced into large chunks – 1 and ¼ cup whole milk divided – 1 teaspoon tamari or soy sauce, coconut aminos or Worcestershire sauce – 1 teaspoon dijon mustard – 2 tablespoon cornstarch – Homemade Cranberry Sauce for serving
In a large mixing bowl, combine ground turkey with the egg, oats and seasonings (just ¼ teaspoon of salt and pepper)
Using a spoon or cookie scoop, divide the turkey mixture into 1 and ½ tablespoon portions and roll into balls. This recipe makes 25-30 meatballs. Place into a large nonstick skillet.
Peel (if preferred) and cut the potatoes and place into a large pot. Fill the pot with water so that the potatoes are covered by 1 inch (2cm)
Once the potatoes have started to boil, place the skillet on medium heat. Cook the meatballs for 10-15 minutes, rotating every 5 or so minutes until cooked through.
Add the reserved 1 cup of potato water to the skillet, stir to scrape up any brown bits from the bottom of the pan and bring to a boil. Whisk in the remaining ¾ teaspoon salt and pepper, tamari and Dijon
In a small bowl, whisk together the cornstarch with 1 cup of milk until smooth.
Pour the mixture into the skillet, stirring constantly for a couple of minutes. Allow to return to a boil and cook for 1-2 minutes more until thickened.
Add the remaining ¼ cup of milk to the potatoes and mash to desired consistency. Add salt and pepper to taste.
Scoop the potatoes into dishes and top with meatballs and sauce.
Add Veggies- For a sneaky way to add more vegetables to the meal, add cauliflower to the potatoes and mash them together. Make it Dairy Free- Use cashew milk or almond milk in place of the whole milk.