Thanksgiving Dinner Meatballs
|Ground turkey||1 Pound (Light And Dark Blend)|
|Yukon gold potatoes||2 , peeled and quartered|
|Fresh rosemary||1⁄4 Cup (4 tbs), finely chopped|
|Fresh thyme||1⁄4 Cup (4 tbs), finely chopped|
|Finely chopped parsley||1⁄4 Cup (4 tbs) (A Little More For Garnish)|
|Garlic||3 Clove (15 gm), minced|
|White onion||1⁄2 , finely chopped|
|Eggs||2 , divided|
|Panko breadcrumbs||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Canned whole cranberries||2 Tablespoon|
|Low sodium chicken broth||14 Ounce (1 Can)|
|Shallots||1⁄2 Cup (8 tbs), finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Thyme sprigs||3 , finely chopped|
|Lemon||1⁄2 , juiced|
|Dijon mustard||1⁄4 Teaspoon (As Emulsifier)|
|All purpose flour||1 Tablespoon|
|Unsalted butter stick||1⁄4|
Pre-heat oven to 325.
In a medium pot put the potatoes in enough cold water just to cover them and then bring to a boil for about 8-10 minutes, until they’ve just begun to soften. Drain the water, then purée the potatoes in a food processor or blender. Set aside.
While the potatoes are boiling, thoroughly combine the herbs, onion, garlic, salt & pepper (to taste) in a large mixing bowl. Add one of the eggs, Worchestershire and combine, then add the turkey and gently combine with your hands (wear latex gloves if you prefer), being careful not to over work it. Finally, add half of the bread crumbs and gently combine.
Divide the meat into four equal parts and loosely form into the shape of a hamburger patty on a parchment paper- lined baking sheet. Place one heaping teaspoon of the potato purée in the center of each patty. Then place a half teaspoon of cranberry in the middle of the potato. Carefully pick up one of the patties and fold the sides in, covering the potato and cranberry, finally forming each one into a ball. Gently coat each meatball with the remaining egg wash, then carefully roll in the remaining breadcrumbs.
In a large sauté pan, heat the olive oil oil over medium heat. Pan sear the meatballs, two at a time, until they have a light brown crust all around, then place back onto the baking sheet. You’ll be using the same pan to make the gravy, so cover it and set aside.
Place all four meatballs into the oven for 45-50 minutes, until the internal temperature reaches 150 degrees.
Return the same pan you seared the meatballs in to medium heat. Add the olive oil and butter. Once the butter is almost completely melted, add in the shallots and sauté for about five minutes. Once they’ve begun to become translucent, add in the garlic and continue cooking for 1-2 minutes. Add in the chicken broth and bay leaves. Bring to a boil, then reduce the heat to low and simmer uncovered until it begins to reduce, about 10 minutes. Remove the bay leaves and discard. Add in the thyme, lemon juice, mustard, salt & pepper (to taste) stirring to combine. Continue simmering for a few more minutes. Slowly add in the flour, a half teaspoon at a time, throughly mixing it before adding more, until you’re at the desired consistency. Cover and remove from the heat.
When the meatballs come out of the oven, loosely cover with foil and let rest for about 10 minutes. A few minutes before you’re ready to serve the meatballs, re-heat the gravy until just hot.
In a shallow bowl, place a tablespoon of the gravy on the bottom, a meatball in the center, then pour another tablespoon of gravy on top. Garnish with freshly chopped parsley. Enjoy!