Glazed Turkey Meatballs with Creamy Mashed Potatoes and Tangy Slaw
- Serves
- 4 servings
- Prep
- 18 min
- Cook
- 25 min
- Cost
- $15.25
- Nutrition
- 510 cal · 36g protein
- kid-favorite
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain potatoes
Glazed Turkey Meatballs with Creamy Mashed Potatoes and Tangy Slaw is a weeknight dinner that serves 4 and is on the table in about 43 minutes, for around $15 in groceries. You'll need 2 pans + 1 bowl, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Contains: Dairy · Eggs · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Box graterDon't have one? Amazon →
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Ingredients
- 1½ lb ground turkey
- 1/2 cup panko breadcrumbs
- 1 count egg
- 1½ lb russet potatoes
- 4 tbsp butter
- 1/4 cup milk
- 2/3 cup barbecue sauce
- 1 bag coleslaw mix
- 3 tbsp apple cider vinegar
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Mix ground turkey, panko, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; form into 16–20 meatballs and place on a baking sheet.
- Bake meatballs at 400°F for 12–14 minutes until the center reaches 165°F. Meanwhile, peel potatoes, cut into 1-inch chunks, and boil 12–15 minutes until fork-tender. Drain and mash with butter and milk until creamy.
- Toss coleslaw mix with apple cider vinegar, 1 tablespoon vegetable oil, salt and pepper to make tangy slaw.
- Transfer cooked meatballs to a skillet with barbecue sauce over medium heat, tossing gently for 2 minutes to coat.
- Divide mashed potatoes, glazed meatballs, and coleslaw among four plates and serve.
- Picky eater tip: serve the plain meatballs and mashed potatoes with the glaze and slaw on the side.
- Make ahead: shape the meatballs and shred nothing extra, then refrigerate them up to 1 day, and store leftovers in the fridge up to 3 days.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 36 g
- Carbohydrates
- 46 g
- Fiber
- 3 g
- Sugar
- 12 g
- Fat
- 18 g
- Saturated fat
- 5 g
- Sodium
- 780 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: 0xk / Unsplash