Turkey Meatballs in Caramelized Onion Gravy
with German-Style Apple-Potato Mash
Caramelizing turns the humble onion into an addictively savoury-sweet treat. Make it into a gravy, and you have a simple, flavourful sauce that will have everyone licking the plate clean! In this dish, it shines poured over subtly sweet apple mashed potatoes and mustardy turkey meatballs.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Worcestershire Sauce
1.5 tsp
Dijon Mustard
(Contains Mustard)
460 g
Russet Potato
1 unit
Gala Apple
113 g
Red Onion
1 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
227 g
Broccoli, florets
Not included in your delivery
½ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Peel, core, then cut apple into 1-inch pieces. Add potatoes, apples, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes and apples to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) into potatoes and apples until smooth. Season with salt and pepper, to taste.
While potatoes and apples cook, add turkey, panko, Dijon, half the Worcestershire sauce and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Bake in the top of the oven until golden-brown and cooked through, 10-12 min.**
While meatballs bake, heat a large non-stick pan over medium heat. While the pan heats, peel, then cut onion into 1/4-inch slices. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add onions. Cook, stirring occasionally, until golden-brown, 8-10 min. Season with salt.
While onions caramelize, cut broccoli into bite-sized pieces. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender and golden-brown, 12-14 min. Carefully remove broccoli from the oven. Sprinkle cheese over top, then continue to roast until cheese melts, 1-2 min.
While broccoli roasts, sprinkle flour over caramelized onions. Cook, stirring constantly, until onions are coated, 30 sec. Gradually stir in 1 cup water (dbl for 4 ppl), broth concentrate and remaining Worcestershire sauce until smooth. Increase heat to medium-high. Cook, stirring occasionally, until gravy comes to a simmer. Simmer, stirring occasionally, until gravy thickens slightly, 3-4 min. Season with salt and pepper, to taste.
Add meatballs to the pan with gravy. Gently stir to coat. Divide mash and broccoli between plates. Arrange meatballs on mash. Spoon caramelized onion gravy over meatballs.
