– 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
1.
In a large mixing bowl, combine ground turkey with the egg, oats and seasonings (just ¼ teaspoon of salt and pepper)
1.
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.
2.
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)
3.
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.
4.
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.
5.
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.
5.
Add the remaining ¼ cup of milk to the potatoes and mash to desired consistency. Add salt and pepper to taste.
6.
Scoop the potatoes into dishes and top with meatballs and sauce.
7.
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.