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:
- In a large mixing bowl, combine the ground turkey, mashed potatoes, breadcrumbs, Parmesan cheese, chopped onion, parsley, and egg. Season with salt and pepper.
- 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.
- Shape the mixture into golf ball-sized meat and potato balls. Place them on a plate or tray.
- Preheat your air fryer to 375°F (190°C).
- Lightly grease the air fryer basket with cooking spray or use air fryer parchment paper.
- Arrange the meat and potato balls in a single layer in the air fryer basket, leaving some space between each ball.
- 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:
- While the meat and potato balls are cooking, prepare the mushroom sauce. In a saucepan, melt the butter over medium heat.
- Add the sliced mushrooms and minced garlic to the saucepan. Sauté until the mushrooms are soft and slightly browned.
- Sprinkle the flour over the mushrooms and stir to combine. Cook for a minute to remove the raw flour taste.
- 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.
- 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!
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Here's a delicious recipe for Air Fry Stuffed Mini Pumpkins, enjoy!