This is yet another riff on our favorite turkey meatloaf recipe. I also streamlined my mashed cauliflower recipe to not require that brazing step. These would be good with a little brown gravy, but it’s not necessary.
For the meatballs:
*1 pound ground turkey
* 1 egg
* 1/3 cup panko
* 1/2 cup onion, chopped fine
* 2 gloves garlic, chopped fine
* 1 spines celery, chopped fine
*thyme to taste
*rosemary to taste
*1 tbsp Worcestershire sauce
*HP Sauce (1 tbsp, plus more for glazing)
*1 tsp tomato plaste
*1/4 cup beef or chicken broth
*salt and pepper, to taste
Sweat veggies in a pan with a little oil or butter (about five minutes or until soft).
Add sauces, tomato paste and broth to pan. Simmer about five minutes until veggie mix has a sludgie consistency. Let veggie mix cool.
Mix egg, turkey, bread crumbs, and spices in a bowl. Add veggies when cool. Form into meatballs. Dab each meatball with some additional HP sauce to “glaze”. Let chill in fridge for a few minutes.
Preheat oven to 350. Cook for about 30 minutes or until heated through. Serve with mash (below):
For the mash:
1/2 to 1 head cauliflower, depending on how much mash you want to make (I’m fine with using just one potato in either instance)
1 small russet or white potato
1 tbsp butter
1 tbsp cream or milk
salt and pepper
splash or two chicken broth
Cut up cauliflower and potato. Boil for about 15 minutes. Drain.
Using an immersion blender, add cream and butter to pan, plus some salt and pepper. Blend until mixture reaches desired consistency. If dry, add some chicken broth to thin out. Adjust seasoning if needed.