In a large bowl, mix together the turkey, onion, garlic, egg, ¼ teaspoon each salt and pepper, nutmeg, allspice and the oats. Using a spoon or scoop, form meatballs (about 1 and ½ tablespoon of meat each) and place in the prepared skillet. I typically get 25-30 per batch.
Make the Potatoes
Prepare the potatoes and place in a large pot. Fill with water, so that the water level is above the potatoes by about 1 inch. Cover and turn on to medium high heat to bring the potatoes to a boil. Once boiling, tip the lid partially off and reduce the heat to medium so that they don't boil over. Check intermittently with a fork. When potatoes are tender, drain (reserving 1 cup of potato water for sauce), cover and set aside.
Cook the Meatballs
Meanwhile, place the skillet on medium heat and cook for 10-15 minutes, rotating 1-2 times to ensure even browning, until the meatballs are cooked through. Remove to a plate lined.
Make the Sauce
Add the reserved potato water (1 cup) to the skillet. If the potatoes are still cooking, carefully use a ladle to scoop the amount of water that you need out of the potato pot. Bring to a boil and whisk in the remaining ¾ teaspoon salt and pepper, tamari and Dijon.
In a bowl, combine the cornstarch and 1 cup of milk until smooth. Pour the milk mixture into the skillet, and whisk constantly for 1-2 minutes. Allow to come back to a boil and let cook for 1-2 minutes more until thickened. Turn heat to low, add the meatballs back to the sauce and stir to coat.
Mash the Potatoes
Mash the potatoes with the remaining ¼ cup milk as well as salt and pepper to taste.
Serve potatoes covered with sauce, meatballs and cranberry sauce as desired.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave.