Name: BBQ Turkey Meatballs with Mashed Potatoes & Tangy Coleslaw
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 cloves garlic; 1.02 kg ground turkey; 1 ½ lemons; 1 ½ medium heads napa cabbage; 6 medium red potatoes; 3 (213 ml) cans tomato sauce; 177 ml whole milk; apple cider vinegar; black pepper; brown sugar; chili powder; cumin, ground; Dijon mustard; extra virgin olive oil; panko bread crumbs; paprika; salt

BBQ Turkey Meatballs with Mashed Potatoes & Tangy ColeslawBBQ Turkey Meatballs with Mashed Potatoes & Tangy Coleslaw — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 medium carrots

3 cloves garlic

1.02 kg ground turkey

1 ½ lemons

1 ½ medium heads napa cabbage

6 medium red potatoes

3 (213 ml) cans tomato sauce

177 ml whole milk

apple cider vinegar

black pepper

brown sugar

chili powder

cumin, ground

Dijon mustard

extra virgin olive oil

panko bread crumbs

paprika

salt

Instructions

Wash and dry the fresh produce.

Peel and large dice potatoes. Transfer to a large pot, cover with hot water (from the tap), and bring to a boil. Reduce heat to medium and cook until potatoes can be easily pierced with a fork, 10-12 minutes. Drain and return to the pot.

Meanwhile, peel and mince garlic; place in a large bowl along with turkey, bread crumbs, chili powder, and salt. Using your hands, mix well to combine.

Using a tablespoon measure, form the turkey mixture into rounded meatballs and place on a large plate.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add meatballs and cook, turning occasionally, until browned on all sides, about 4 minutes (the meatballs will not be cooked all the way through). Remove to a clean plate.

Once the meatballs have been removed, return the pot (with cooking juices) to medium heat. Add tomato sauce, vinegar, sugar, and spices; stir to combine the sauce and bring to a simmer.

Once the sauce is simmering, return meatballs to the pot and turn to coat. Cover and simmer, stirring occasionally, until the meatballs are cooked through, 6-8 minutes.

Meanwhile, juice lemons into another large bowl; add oil, Dijon, salt, and pepper. Whisk to combine the dressing.

Peel, trim, and coarsely grate carrots; add to the bowl with the dressing.

Trim off and discard the root end of each cabbage; halve cabbages lengthwise, then thinly slice crosswise into shreds. Add to the bowl and stir to combine the coleslaw.

Add milk, oil, salt, and pepper to the pot with the potatoes and mash until smooth.

To serve, divide mashed potatoes, coleslaw, and saucy meatballs between plates. Enjoy!

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