Brown Butter Turkey Meatballs with Crispy Sage Potatoes
There’s something magical about the rich nuttiness of brown butter and it makes these Brown Butter Turkey Meatballs and Crispy Sage Potatoes the perfect dinner.
Servings: 4 Servings
Calories: 643kcal
Ingredients
For the turkey meatballs:
- 10 leaves fresh sage
- 3 tablespoon cooking oil divided
- 1 pound ground turkey
- 1 egg yolk
- 1/4 cup dried Italian breadcrumbs
- 1/4 cup Parmesan cheese
- 1 clove garlic minced
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter
For the crispy potatoes:
- 1 teaspoon cooking oil
- 10-20 sage leaves
- 2 cup chicken or vegetable broth
- 1 teaspoon salt
- 1 pound small to medium Yukon Gold potatoes
- 1 tablespoon extra virgin olive oil
- 2 tablespoons salted butter cut into slices
- 1/2 cup Parmesan cheese grated
- 2 tablespoons 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
Calories: 643kcal | Carbohydrates: 29g | Protein: 38g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 2260mg | Potassium: 887mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1292IU | Vitamin C: 29mg | Calcium: 284mg | Iron: 3mg