turkey and stuffing meatballs

TOTAL TIME: 30 minutes

SERVES: 3-4

Protein

• 1 lb ground turkey

Milk & Dairy

• 1/2 cup whole milk

• 1/4 cup parmesan cheese

• 1 egg

• 3 tbsp butter

Pantry

• 1 cup stuffing mix (seasoned)

• 1 tsp dijon

• 3/4 cup stock

• 3 tbsp olive oil

Produce

• 1 tbsp fresh parsley

• 1 shallot

• 1 tbsp fresh sage, rosemary or thyme (or all three)

• Lemon

1. Soak your stuffing. To a large bowl add 1 cup stuffing mix, 1/2 cup milk, and 1 tsp dijon. Mix well and let sit for about 10 minutes so the stuffing mix absorbs all the liquid.

2. Make your meatballs. Once the stuffing has soaked, add your turkey, 1 egg, 1 tbsp chopped fresh parsley and 1/4 cup grated parmesan. Mix carefully by using two forks in a pulling motion (like you're doing pulled pork). This keeps the meat nice and airy and will give you a lighter meatball.

   To cook the balls - heat 2 tbsp oil over medium high heat and add meatballs to pan, be sure not to overcrowd the pan, I usually do two batches. Flip meatballs to brown on all sides and cook through, it's ok if they don't stay perfectly circular, no one cares.

   Once meatballs are done, remove them from the pan and tent them with tin foil.

3. Make your pan sauce. Using the same pan, heat 1 tbsp olive oil over medium high heat. Add in one sliced shallot and cook for 2 minutes, or until translucent and just starting to get golden. Add in 1 tbsp of herbs of your choice and cook for 30 seconds. Add in 3/4 cup stock and bring to a simmer for about 5 minutes until sauce reduces by half. Once reduced, add in a splash of lemon and 3 tbsp butter, mix and remove from pan. Add salt if you like, but I find the stock gives you enough salt.

4. Serve. Serve meatballs over mashed potatoes, or any other starch you like. Spoon the pan sauce overtop and enjoy.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!