Make these gluten free turkey meatballs with sage butter sauce and mashed potatoes for friends giving. No fuss and so good! When you’re not cooking a whole turkey but want all the flavours! Juicy turkey meatballs with a sage butter sauce, piled over the creamiest mashed potatoes. All the Thanksgiving flavours with a sage, thyme, stuffing mixture added in with the ground turkey. The best part is it’s on the table in about 50 to 60 minutes. No roasting pan, easy cleanup, and every bit of it is gluten-free.
Why Gluten Free Turkey Meatballs work for Thanksgiving
Ground turkey takes on the Thanksgiving flavours in this quick and easy meal. Fresh sage and thyme, garlic and a little cheese and breadcrumbs to hold them all together. All without the commitment of a whole bird. The breadcrumbs are made from my gluten-free sourdough, which keeps the meatballs tender, but use any breadcrumbs that work for you. The best thing about this meal is how quickly it will be on the table
The sage butter sauce
This is just butter, cream, egg and some fresh herbs which are thickened with a cornstarch slurry, then it is spooned over the meatballs and mashed potatoes.
The creamiest mashed potatoes
Russet Potatoes, boiled until completely tender, mashed with some butter and cream. The trick is warm dairy. Add the butter and cream and heat the potatoes in the pan until the butter has melted. Cold milk seizes the starch and turns them gluey. Salt generously for the best taste.
Tips For Making Gluten Free Turkey Meatballs
• Don’t overmix the meatball mixture – mix until just combined.
• Scoop the mixture with a large 3 tablespoon cookie scoop and then shape into balls with wet hands.
• Sear hard for color, then finish in the oven in the an oven proof pan.
• Make the mashed potatoes while the meatballs rest. Everything lands hot at the same time.
Storage
Leftovers keep 3 days refrigerated. The meatballs reheat well in a pan with a splash of water; the mashed potatoes loosen back up with a knob of butter and a splash of warm milk.
Gluten Free Turkey Meatballs
Ingredients
Turkey Meatballs
- 450 g ground turkey
- ½ cup gluten free breadcrumbs
- ¼ cup aged cheddar cheese, grated
- 1 large egg
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
Sage Butter Sauce
- 3 tbsp butter
- 1 large egg
- 1½ cup cream
- 1 tbsp Worcestershire sauce
- 2 tsp dry mustard
- 1 tsp fresh sage
- ¼ tsp garlic powder or to taste
- 1 ½ tsp cornstarch
- ½ cup water
Potato Mash
- 4 large russet potatoes peeled and quartered
- ⅓ cup butter
- 2 cup milk
- 1½ tsp salt
- ⅛ tsp black pepper
Instructions
- Peel and quarter the potatoes, then place them in a large pot and cover with cold water and a teaspoon of salt.
- Bring to a boil and cook for 15-20 minutes, or until fork tender.
- While the potatoes cook, prepare the meatballs. In a large bowl, combine the ground turkey, breadcrumbs, cheese, egg, salt, pepper, and garlic powder, Mix until just combined, then roll into evenly sized meatballs. A 3 tbsp cookie scoop makes 12.
- Heat a large skillet over medium-high heat and add some oil.
- Sear the meatballs, turning occasionally, until lightly browned. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Stir in the cream, Worcestershire sauce, mustard, sage and garlic powder. Make a paste with the cornstarch and the water and add it to the pan.
- Simmer, while stirring for 2-3 minutes until slightly thickened. Taste and adjust the seasonings as needed. If you prefer extra sauce, simply add more cream.
- Return the meatballs to the pan and spoon the sauce over them. Simmer for another 2-3 minutes until heated through.
- Drain the cooked potatoes and return them to the pot. Add the butter, milk, cream, salt, and pepper. Mash until smooth and creamy. Add a little more milk or cream if needed to reach your desired consistency.
- Serve the turkey meatballs over a generous scoop of mashed potatoes and spoon the extra sauce over the top. Garnish with parsley and sage.
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