Turkey & Feta Meatballs with Herb Scented Potatoes and White Wine Pan Gravy

Dinner

Nov 20

Written By Kyle Schermbeck

This has been a year for the ages, and because of it, some of our Thanksgivings may look quite a bit different this year, than in years past. But, that doesn’t mean we have to skimp on our favorite meals and dishes. These Turkey & Feta Meatballs with Herb Scented Potatoes and White Wine Pan Gravy are a perfect solution to a holiday that may need some adaptations this year. It has all the notes of a full Thanksgiving meal, with a little less of the hassle. The meatballs are packed with herbs and are heavy on the breadcrumbs as an ode to our favorite side dish - stuffing. They sit on the creamiest mashed potatoes and are accented by a rich, smooth white wine pan gravy. Can you say delicious?

Jump to Recipe

“So, what are we making?”

We’re making three delicious things, all in one meal, and they can each stand on their own. I haven’t met a meatball I don’t like, and these turkey and feta meatballs allow you to skip a full turkey while packing even more flavor onto your plate. The mashed potatoes are smooth and silky, and full of herbacious notes due to the simmering cream we use to whip the potatoes. And, to top it off, what’s a thanksgiving plate without a gravy?

For the potatoes, keep the skins on or off - whatever floats your boat. You can also mash the potatoes however you’d like - by hand, with a stand-mixer, or a hand-mixer. Whip them to the consistency you like. I was feeling a chunkier potato when I made this batch, but generally like smoother mashed potatoes.

I’m pretty impatient, and sometimes that means I mess up the gravy. You really have to stir that flour without looking away, or you’ll end up with something that tastes like glue. Also, if you don’t have enough pan drippings from your meatballs, you can melt a few tablespoons of butter, add some seasonings to that butter, and let it stick to the pan! Then, add your butter, flour and then wine and stock.

“What do I need?”

Turkey & Feta Meatballs

1 pound ground turkey

1 egg

2 tablespoons Italian Seasonings

1 tablespoon minced garlic

4 ounce feta cheese

1 cup breadcrumbs

A pinch of salt and pepper

Herb-Scented Mashed Potatoes

2 pounds potatoes (a mixture of golden and russet potatoes)

3 cups heavy cream

1 tablespoon minced garlic

2 teaspoon oregano

2 teaspoon thyme

1 tablespoon Italian seasonings

6 tablespoons butter

White Wine Pan Gravy

Pan drippings

2-3 cups broth

3 tablespoons butter

1/4 cup flour

1/3 cup white wine

“How do I make these?”

Step 1: Peel your potatoes, and cut them into small, evenly sized pieces. I like to cut mine smaller so they cook quicker, and more evenly. Throw your potatoes in a pot, and add water until it comes about 1-2 inches above your potatoes. Cover with a lid and place over medium heat on the stove. You want the water to come to a boil. The potatoes are done when a fork can easily go through a potato, or when you can squish one with your fingers. Be sure to watch your potatoes - if they go too long, they’ll have a glue-like texture. When the potatoes are done, strain, and add back to the pot.

Step 2: Start your herb-scented cream for the potatoes. While the potatoes are working, add 3 cups heavy cream, 1 tablespoon minced garlic, 2 teaspoon oregano, 2 teaspoon thyme and 1 tablespoon Italian seasonings to a medium sauce pan. Put over really low heat, and let simmer. Stir regularly to make sure the milk doesn’t foam.

Step 3: To make your meatballs, add 1 pound ground turkey, 1 egg, 2 tablespoons Italian Seasonings, 1 tablespoon minced garlic, 4 ounces feta cheese, 1 cup breadcrumbs and a pinch of salt and pepper to a large bowl. Using your hands, or a spatula, mix all of these ingredients together until it all sticks together. Take about 2 tablespoons of the mixture (I use a tablespoon size cookie scoop to ensure even portions), and roll into a ball between your hands. You should get between 12 and 14 meatballs.

Step 4: Heat a few tablespoons of oil to a pan over medium heat. Add the meatballs to the pan, and cook for about 2 minutes per side and about 10 minutes in total, or until cooked through.

Step 5: While you are making the meatballs, you can start preparing the mashed potatoes. Take your potatoes, and your herb-scented cream. Add 3-4 tablespoons of butter to your potatoes, and some of the cream and begin combining with a hand masher, or using a electric mixer. Add more cream as you whip your potatoes until they reach your desired consistency. Finish with a heavy handed pinch of salt and pepper, and let simmer on the stove until they are ready to use.

Step 6: When your meatballs are cooked through, remove them from the heat and set them on a plate. Begin making your pan gravy.

Step 7: To the pan that you cooked your meatballs in, add 1/3 cup white wine to deglaze the pan. Scrape up all of the drippings. Then, add in 3 tablespoons butter. When melted, add in 1/4 cup flour and stir until a roux forms. Then, slowly pour in 2-3 cups of broth, while consistently mixing the gravy to avoid clumping. Once the gravy is smooth, add your meatballs back in and led gravy thicken a bit.

Step 8: You can plate however you’d like. My preference is a big helping of mashed potatoes in the middle of the plate, add some meatballs directly on top, and then grave over it all.

Turkey & Feta Meatballs with Herb Scented Potatoes and White Wine Pan Gravy

Yield: 4-6

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

This has been a year for the ages, and because of it, some of our Thanksgivings may look quite a bit different this year, than in years past. But, that doesn’t mean we have to skimp on our favorite meals and dishes. These Turkey & Feta Meatballs with Herb Scented Potatoes and White Wine Pan Gravy are a perfect solution to a holiday that may need some adaptations this year. It has all the notes of a full Thanksgiving meal, with a little less of the hassle. The meatballs are packed with herbs and are heavy on the breadcrumbs as an ode to our favorite side dish - stuffing. They sit on the creamiest mashed potatoes and are accented by a rich, smooth white wine pan gravy. Can you say delicious?

Ingredients

Turkey & Feta Meatballs

1 pound ground turkey
1 egg
2 tablespoons Italian Seasonings
1 tablespoon minced garlic
4 ounce feta cheese
1 cup breadcrumbs
A pinch of salt and pepper

Herb-Scented Mashed Potatoes

2 pounds potatoes (a mixture of golden and russet potatoes)
3 cups heavy cream
1 tablespoon minced garlic
2 teaspoon oregano
2 teaspoon thyme
1 tablespoon Italian seasonings
6 tablespoons butter

White Wine Pan Gravy

Pan drippings
3 cups broth
3 tablespoons butter
1/4 cup flour
1/3 cup white wine

Instructions

Peel your potatoes, and cut them into small, evenly sized pieces. I like to cut mine smaller so they cook quicker, and more evenly. Throw your potatoes in a pot, and add water until it comes about 1-2 inches above your potatoes. Cover with a lid and place over medium heat on the stove. You want the water to come to a boil. The potatoes are done when a fork can easily go through a potato, or when you can squish one with your fingers. Be sure to watch your potatoes - if they go too long, they’ll have a glue-like texture. When the potatoes are done, strain, and add back to the pot.
Start your herb-scented cream for the potatoes. While the potatoes are working, add 3 cups heavy cream, 1 tablespoon minced garlic, 2 teaspoon oregano, 2 teaspoon thyme and 1 tablespoon Italian seasonings to a medium sauce pan. Put over really low heat, and let simmer. Stir regularly to make sure the milk doesn’t foam.
To make your meatballs, add 1 pound ground turkey, 1 egg, 2 tablespoons Italian Seasonings, 1 tablespoon minced garlic, 4 ounces feta cheese, 1 cup breadcrumbs and a pinch of salt and pepper to a large bowl. Using your hands, or a spatula, mix all of these ingredients together until it all sticks together. Take about 2 tablespoons of the mixture (I use a tablespoon size cookie scoop to ensure even portions), and roll into a ball between your hands. You should get between 12 and 14 meatballs.
Heat a few tablespoons of oil to a pan over medium heat. Add the meatballs to the pan, and cook for about 2 minutes per side and about 10 minutes in total, or until cooked through.
While you are making the meatballs, you can start preparing the mashed potatoes. Take your potatoes, and your herb-scented cream. Add 3-4 tablespoons of butter to your potatoes, and some of the cream and begin combining with a hand masher, or using a electric mixer. Add more cream as you whip your potatoes until they reach your desired consistency. Finish with a heavy handed pinch of salt and pepper, and let simmer on the stove until they are ready to use.
When your meatballs are cooked through, remove them from the heat and set them on a plate. Begin making your pan gravy.
To the pan that you cooked your meatballs in, add 1/3 cup white wine to deglaze the pan. Scrape up all of the drippings. Then, add in 3 tablespoons butter. When melted, add in 1/4 cup flour and stir until a roux forms. Then, slowly pour in 2-3 cups of broth, while consistently mixing the gravy to avoid clumping. Once the gravy is smooth, add your meatballs back in and led gravy thicken a bit.
You can plate however you’d like. My preference is a big helping of mashed potatoes in the middle of the plate, add some meatballs directly on top, and then grave over it all.