To start, you’ll need:
1lbs of ground turkey from Papa Earth, one purple onion, 1/2 head of broccoli, bread crumbs, two cloves of garlic, Worcestershire sauce, dried parsley, one egg, oil, salt and pepper.
For the sauce, you’ll need:
Beef broth, flour, Worcestershire sauce, sour cream, dried parsley, pepper, salt.
Prep/Cooking time: 55 Minutes Serves: 2 (with leftovers)
- Start by setting the over to 395 F.
- Pull out a frying pan and place it on the stovetop, take out a cutting board and your purple onion, chop a 1/4 into fine pieces, turn on the pan to medium heat, and add with a bit of oil. Cook till almost crisp.
- Set aside and let cool.
- Take out the ground turkey and add to the mixing bowl along with 1/2 cup breadcrumbs, 1 tsp allspice, 1/2 teaspoon nutmeg, one egg, 4 dashes of Worcestershire sauce, a pinch of garlic spice and salt and pepper, and the onion you sautéed. Mix well and form into meatballs.
- Take a large cooking sheet and place parchment paper down to cover the tray and place meatballs evenly spaced out, place in oven and set a timer for 30 minutes.
- Now, peel potatoes and cut into small pieces, fill a pot with water, bring to a boil, add potatoes, and cook for about 20 minutes.
- While the potatoes and the meatballs are cooking, grab another pan and start your sauce.
- Add 1 cup beef stock, 3 tbsp. all-purpose flour to a shake container, and shake until mixed and add to the pan when on medium heat.
- Add Worcestershire, parsley, salt and pepper and stir until it thickens, about 2-4 minutes. Once reduced, take off the heat and stir in two decent scoops of sour cream.
- Take the meatballs out of the oven.
- Once the potatoes are done, drain, add a tbsp. of butter, a scoop of sour cream and salt and pepper, mash until almost creamy.
- Place mashed potatoes on a plate with broccoli next to it. On top of the potatoes, place a few meatballs, then drizzle with the sauce over the meatballs and mashed potatoes, and serve.