HOMEMADE TURKEY MEATBALLS WITH MASHED POTATOES
1 lb ground turkey
1/2 cup breadcrumbs
2 egg
1 tsp onion powder
1 tsp Italian seasoning
1/2 tsp salt
1 half Sofrito
1/4 tsp black pepper
3 tsp Dan's seasoning
2 tsp Sazonador total
2 chica licka bam bam seasoning
Oil
2 cup breadcrumbs
2 tbsp flour
1 cup water
1/2 tsp garlic powder
Salt and pepper to taste
a large bowl, mix all meatball ingredients until combined.
Roll into 1½-inch meatballs.
2. Brown the Meatballs
Heat a large skillet over medium heat with a little oil.
Cook meatballs for 8–10 minutes, turning occasionally, until browned and mostly cooked through.
Remove and set aside.In the same skillet, melt butter.
Whisk in flour and cook for 1 minute.
Slowly whisk in water until smooth.
Simmer 3 minutes until thickened.
Return meatballs to the skillet.
Simmer in gravy for 8 minutes until fully cooked.
Pot mashed
4o r 5 potatoes
4 tbsp butter
1/2 cup milk and heavy cream
2 tsp garlic
Salt to taste
Black pepper to taste
Peel potatoes
Cut into evenly sized chunks.
Boil salt the water
Place potatoes in a large pot.
Cover with cold salted water.
Add garlic cloves if using.
Bring to a boil and cook 15–20 minutes until fork tender.
Drain and Mash potatoes
Drain well.
Return potatoes to the hot pot for 1 minute to remove extra moisture.
Mash with a potato masher.
Make Creamy add sour cream
Slowly add warm milk or cream until smooth and fluffy.
Season with salt and pepper. #recipe
One great tip I’ve learned when making turkey meatballs is to ensure the mixture is not overworked. Mixing all the ingredients just until combined helps keep the meatballs tender and juicy. I also like adding sofrito and a blend of seasonings like Dan's seasoning, Sazonador total, and chica licka bam bam to bring out a rich and vibrant flavor that pairs perfectly with the mildness of ground turkey. When browning the meatballs, using medium heat and frequent turning gives them an even golden crust without drying out the inside. After removing them, making a simple gravy in the same pan by melting butter and whisking in flour and water helps pick up all the flavorful browned bits left behind. Simmering the meatballs in this gravy completes the cooking and keeps the dish moist. For the mashed potatoes, I recommend peeling and cutting the potatoes into evenly sized chunks so they cook uniformly. Adding garlic cloves to the boiling salted water infuses the potatoes with a subtle garlic essence. After draining, returning the potatoes to the pot on low heat for a minute helps evaporate excess moisture, making the mash fluffier. When mashing, slowly adding warm milk, heavy cream, and a bit of sour cream creates a creamy texture and rich taste. Seasoning with salt and freshly ground black pepper right before serving brings out the full flavor. This recipe is perfect for weeknight dinners or when you want a satisfying homemade meal that isn’t too heavy but full of comforting flavors.