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There’s something magical about the rich nuttiness of brown butter, especially when paired with tender turkey meatballs and golden, crispy sage potatoes. These Brown Butter Turkey Meatballs and Crispy Sage Potatoes make a cozy dinner.
The turkey meatballs stay juicy and flavorful thanks to a few simple ingredients, and are served with brown butter that adds amazing flavor. While the crispy sage potatoes add an herby crunch from the fried sage that’s utterly addictive.

Helpful Tips
- Don’t rush the brown butter: Take your time melting the butter over medium heat. Stir frequently and look for golden flecks and a nutty aroma to know it’s ready.
- Keep the meatballs tender: Avoid over-mixing the turkey mixture to prevent the meatballs from becoming dense. Mix just until combined.
- Achieve crispy potatoes: Pat the potatoes dry before cooking and avoid crowding the pan to ensure they crisp up beautifully instead of steaming.
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Brown Butter Turkey Meatballs with Crispy Sage Potatoes
Ingredients
For the turkey meatballs:
- 10 leaves fresh sage
- 3 tablespoon (30 ml) cooking oil divided
- 1 pound (454 g) ground turkey
- 1 egg yolk
- 1/4 cup (27 g) dried Italian breadcrumbs
- 1/4 cup (25 g) Parmesan cheese
- 1 clove garlic minced
- 1 teaspoon (2 g) lemon zest
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) black pepper
- 3 tablespoons (42 g) butter
For the crispy potatoes:
- 1 teaspoon cooking oil
- 10-20 sage leaves
- 2 cup (473 ml) chicken or vegetable broth
- 1 teaspoon (6 g) salt
- 1 pound (454 g) small to medium Yukon Gold potatoes
- 1 tablespoon (30 ml) extra virgin olive oil
- 2 tablespoons (57 g) salted butter cut into slices
- 1/2 cup (50 g) Parmesan cheese grated
- 2 tablespoons (14 g) fresh thyme chopped
Instructions
For the turkey meatballs:
- In a large skillet, heat 1 tablespoon of the cooking oil and fry the sage leaves until crispy. Remove to a paper towel to cool. Then crunch up half of them and keep the other half whole.
- Combine the crunched up sage leaves, plus all ingredients, except the butter, in a bowl just until mixed.
- Form the meatballs, rolling them gently between your palms, making sure not to overwork.
- Pour the rest of the cooking oil into the skillet over medium high heat. Add the meatballs and brown on all sides, about 10 minutes.
- Add the butter to the skillet and sizzle until lightly browned. Serve the meatballs with the browned butter poured over the top and the rest of the sage leaves sprinkled over.
For the crispy potatoes:
- In a large skillet, heat a small amount of cooking oil and fry the sage leaves until crispy. Remove to a paper towel to cool. Then crunch up half of them and keep the other half whole.
- Preheat the oven to 425° F (220° C). Line a baking sheet with parchment paper.
- Pour the broth and salt into a pot and add the potatoes. Add additional water if necessary to cover the potatoes by 1”. Boil until tender, about 12-15 minutes.
- Drain the potatoes and let them sit in the colander to dry for 10 minutes.
- Place them on the baking sheet and use a potato masher or bowl to smash each potato.
- Drizzle the olive oil all over the potatoes. Slice the butter and arrange it evenly around the potatoes. Sprinkle each with parmesan, the crumbled sage and thyme.
- Roast in the oven until the potatoes are crispy and golden around the edges, about 25 minutes.
- Season with salt and pepper, to taste. Serve with any remaining browned butter poured over the top along with the remaining whole crispy sage leaves.
Video
Nutrition

Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.