Air Fry Savory Turkey & Potato Balls in Mushroom Sauce

Indulge in a delightful twist on the classic Thanksgiving turkey with our Turkey Meat and Potato Balls in Mushroom Sauce. These savory, moist turkey and potato balls are air-fried to golden perfection, then served in a velvety mushroom sauce. The earthy flavors of mushrooms meld with the richness of the cream sauce, creating a delectable and comforting dish that will surely steal the show at your Thanksgiving table.

Ingredients:

For the Turkey Meat and Potato Balls:

• 1 pound ground turkey
• 2 cups mashed potatoes (leftover or freshly prepared)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1 egg
• Salt and pepper to taste
• Cooking spray

For the Mushroom Sauce:

• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

For the Turkey Meat and Potato Balls:

1. In a large mixing bowl, combine the ground turkey, mashed potatoes, breadcrumbs, Parmesan cheese, chopped onion, parsley, and egg. Season with salt and pepper.
2. Use your hands to mix the ingredients until well combined. If the mixture is too sticky, you can add more breadcrumbs to help bind it together.
3. Shape the mixture into golf ball-sized meat and potato balls. Place them on a plate or tray.
4. Preheat your air fryer to 375°F (190°C).
5. Lightly grease the air fryer basket with cooking spray or use air fryer parchment paper.
6. Arrange the meat and potato balls in a single layer in the air fryer basket, leaving some space between each ball.
7. Air fry for about 15-20 minutes, turning the balls halfway through to ensure even cooking. They should be golden brown and cooked through.

For the Mushroom Sauce:

1. While the meat and potato balls are cooking, prepare the mushroom sauce. In a saucepan, melt the butter over medium heat.
2. Add the sliced mushrooms and minced garlic to the saucepan. Sauté until the mushrooms are soft and slightly browned.
3. Sprinkle the flour over the mushrooms and stir to combine. Cook for a minute to remove the raw flour taste.
4. Slowly whisk in the chicken or vegetable broth, followed by the heavy cream. Stir continuously until the sauce thickens and is smooth. Season with salt and pepper to taste.
5. Reduce the heat and let the sauce simmer for a few more minutes, allowing the flavors to meld.

To Serve:

Place the cooked Turkey Meat and Potato Balls on a serving plate and drizzle the Mushroom Sauce over them. Garnish with chopped fresh parsley.

These meat and potato balls in mushroom sauce make for a comforting and delicious Thanksgiving entrée or side dish. Enjoy!

Here's a delicious recipe for Air Fry Stuffed Mini Pumpkins, enjoy!