Meatballs are probably the epitome of family dinners in many households across the globe. I am not talking only about the typical beef meatballs you eat dunked in marinara sauce over a lovely pile of spaghetti, but there are so many different types of meatballs that bring families together.
Who would have thought I would say that sentence in my days?
Meatballs come in all meat types and flavours. In Sweden you have, what most of you may be familiar with from Ikea, are meatballs served with gravy and potatoes, or you have your Greek meatballs which are mainly made of lamb and full of bold spices. Any way you make these little treats, they are always a staple meal for homemade dinners.
In my household, yes, I call my husband and my dog, my household. We do not differ from the meatball loving family. My husband is a huge fan of anything spaghetti and tomato sauce, but I wanted to switch it up a bit and decided to try some leaner turkey meatballs served over creamy potatoes with a mushroom cream sauce.
They were so tasty I could not stop snacking on them as they would come hot out of the pan. The hearty mushroom sauce blended perfectly with the buttery mashed potatoes and rich meatballs. This is such an easy meal to make, and perfect for pre-prep meals, and as these meatballs were a bit leaner due to using turkey meat, you can easily crumble them on a salad for work the next day without feeling any bit of guilty.
Turkey Meatballs over Creamy Mashed Potatoes with a Mushroom Onion Cream
Turkey Meatballs
800g minced turkey
2 eggs
1 tsp mustard
1 tsp garlic powder
1 tsp paprika
1 tsp Worcester sauce
2 tsp dried parsley
1/2 cup bread crumbs
Salt and pepper
2 tbsp olive oil
In a large bowl combine all ingredients except the olive oil and bread crumbs and mix with your hands until combined. Then add breadcrumbs and continue to mix. Create every sized Meatballs with your turkey mixture.
Add olive oil to a pan, heat at Hugh heat. Add Meatballs and brown on each side, turn down the heat to medium low and continue to cook until fully cooked, about 10 minutes.
Mushroom Onion Cream sauce
200g brown mushrooms, chopped
3 red onions, diced
4 garlic cloves, diced
300 ml vegetable broth
1/2 cup whole milk
1/2 lemon, juice
Pepper
1 tbsp olive oil
In a large pan add olive oil. Add onions and garlic and simmer for about 3 minutes. Add onions and continue to simmer for another 3-4 minutes. Add vegetable broth and continue to cook at high heat for about 30 minutes.
Add milk and pepper. Continue to cook for another 20 minutes.
Blend your sauce with a hand blender. Turn heat down to low and continue to simmer until you have the desired consistency.
Mashed Potatoes
300g potatoes, peeled
1/2 cup whole milk
2 tbsp butter
1 tsp nutmeg
Salt and pepper
In a large pot add potatoes and add water and salt. Boil potatoes until fully cooked.
Strain and return to cooking pot. Add milk, butter, nutmeg, salt and pepper and with a hand masher, mash potatoes until you have the consistency you like. If you want smoother potatoes, you can use a hand mixer to remove all lumps.
