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Turkey Meatballs on Italian Mashed Potatoes


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  • For the Meatballs:
  • 1 1/2 cups seasoned bread crumbs
  • 1 small onion, finely diced
  • 1/4 cup olive oil
  • 1 large egg
  • Parsley
  • salt and pepper
  • 2 pounds ground turkey
  • 2 cups chicken broth
  • For the Mashed Potatoes:
  • 2 pounds red-skinned potatoes
  • 1 tbs butter
  • 1/3 cup broth
  • salt and pepper


Servings 4


Step 1

1. Saute onion in a bit of olive oil until soft and browned. In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, and seasonings. Add the ground turkey and mix until combined. Place the remaining bread crumbs in a bowl. Shape the meat mixture into 18 balls, then roll them in the bread crumbs.

2. In a large non-stick skillet, heat the remaining olive oil over medium heat. Add the meatballs and cook, turning occasionally until well browned - about 8 minutes. Lower the heat to medium-low; add 1/2 cup of broth and cook until the liquid is absorbed. Add the remaining broth, 1/2 cup at a time until the meatballs are cooked through and the broth has been reduced to a thick gravy. You may need to add sprinkles of bread crumbs and additional broth to get to a gravy stage.

3. While meatballs are cooking, cover potatoes with water and boil until tender. Drain and add the butter, seasonings and enough broth to make a nice mashed potato.

Serve the meatballs on top of the potatoes with the gravy.


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