Community recipe
Apple-Thyme Turkey Meatballs with Mustard Gravy and Creamy Potatoes
Tender turkey meatballs get a little sweetness from grated apple, then simmer in a creamy Dijon gravy with wilted spinach. Spoon them over fluffy mashed potatoes for an easy, cozy dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 800 g yukon gold potatoes
- 1.5 l waters
- 0.5 tsp salt
- 120 g apples, cored and coarsely grated
- 75 g yellow onions, peeled and grated
- 2 tsp fresh thymes, finely chopped
- 600 g ground turkeies
- 1 egg
- 40 g plain breadcrumbs
- 0.75 tsp salt
- 0.25 tsp ground black pepper
- 1 tbsp olive oil
- 100 ml whole milk
- 30 g unsalted butters
- 0.25 tsp salt
- 1 tbsp all-purpose flour
- 250 ml low-sodium chicken broths
- 2 tbsp dijon mustards
- 100 ml heavy creams
- 0.25 tsp salt
- 0.25 tsp ground black pepper
- 120 g baby spinaches
Make it
Instructions
- 01
Start the potatoes
Set a large pot and colander by the stove. Peel 800 g Yukon Gold potatoes, cut into 3 cm chunks, and put them in the pot with 1.5 l water and 0.5 tsp salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook 15–18 minutes, until a fork slips easily through the centers; continue with the meatballs while they simmer. | Why: Starting in cold water helps the chunks cook evenly.
- 02
Prepare the meatball mixture
Wash and dry 120 g apple, then core and coarsely grate it. Peel and grate 75 g yellow onion. Rinse, dry, and finely chop 2 tsp fresh thyme. In a large bowl, gently combine the grated produce and chopped herb with 600 g ground turkey, 1 egg, 40 g plain breadcrumbs, 0.75 tsp salt, and 0.25 tsp ground black pepper. Form 16 evenly sized meatballs. Wash your hands and clean any surfaces that touched the raw mixture. | Why: Grated produce keeps the meatballs moist without making the texture heavy.
- 03
Brown the meatballs
Set a large, deep skillet over medium heat and add 1 tbsp olive oil. When the oil shimmers, arrange the meatballs in one layer. Cook about 7–9 minutes, turning gently every 2 minutes, until browned on several sides; they need not be cooked through yet. Transfer them to a clean plate, reserving the skillet and its browned bits. | Why: Browning builds flavor that carries into the gravy.
- 04
Mash the potatoes
Check that the potatoes are fork-tender, then drain them thoroughly in the colander. Return them to the pot over low heat for 1 minute, stirring gently to evaporate excess moisture. Add 100 ml whole milk, 30 g unsalted butter, and 0.25 tsp salt. Heat for 1 minute, then turn off the heat and mash until creamy. Cover to keep warm. | Why: Drying the potatoes before mashing keeps them fluffy rather than watery.
- 05
Simmer the mustard gravy and finish the meatballs
Return the skillet to medium heat. Sprinkle 1 tbsp all-purpose flour into the pan drippings and stir for 1 minute. Gradually whisk in 250 ml low-sodium chicken broth, scraping up the browned bits, then stir in 2 tbsp Dijon mustard, 100 ml heavy cream, 0.25 tsp salt, and 0.25 tsp ground black pepper. Bring to a gentle simmer. Return the meatballs and any plate juices to the skillet; simmer 5–7 minutes, turning once, until the gravy lightly coats a spoon and the centers of the meatballs reach 74°C/165°F on an instant-read thermometer. Rinse and dry 120 g baby spinach, then stir it into the gravy for 1–2 minutes, until wilted. | Why: Finishing the meatballs in gravy keeps them juicy while the sauce thickens.
- 06
Serve
Let the meatballs stand in the skillet off the heat for 2 minutes. Divide the warm mashed potatoes among four plates, then spoon the meatballs, spinach, and mustard gravy over them. Serve hot. | Why: A brief rest lets the sauce settle and makes the meatballs easier to serve.
