Turkey Meatballs with Peas and Potatoes

This hearty skillet meal features homemade turkey meatballs simmered with mirepoix, potatoes and peas in one pan. Butter and a splash of balsamic vinegar add richness and depth to the weeknight-friendly dish.

Ingredients

½ cup seasoned panko bread crumbs
1 lb. 93% lean ground turkey
1 large egg
2 cloves garlic, minced
¼ cup chopped parsley, divided
4 Tbsp. olive oil, divided
1 (10 - oz.) container mirepoix (chopped carrots, onions, and celery)
2 russet potatoes, peeled and cut into ½-inch chunks
2 Tbsp. unsalted butter
2 Tbsp. balsamic vinegar
1 cup frozen peas, thawed

Steps

In a large bowl, stir together breadcrumbs and 2 tablespoons water. Let sit 2 minutes. Add turkey, egg, garlic and 2 tablespoons parsley. Season with salt and pepper. Using hands, gently mix until combined. Shape turkey mixture into about 14 golf ball-sized meatballs.
In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium. Once oil is shimmering, add meatballs in a single layer. Cook undisturbed for 2–3 minutes, then carefully turn to brown all sides, another 5–6 minutes. Transfer to a plate.
To same skillet, add remaining 2 tablespoons oil. Add mirepoix and potatoes. Season with salt and pepper. Cook until vegetables are softened and potatoes are beginning to turn golden, stirring occasionally, 10–12 minutes.
Return meatballs to skillet. Add 1 cup water, butter and vinegar. Bring to a simmer, scraping up browned bits from bottom of pan. Cover, reduce heat to medium-low and cook until potatoes are tender and meatballs are cooked through, stirring occasionally, 12–15 minutes.
To skillet, stir in peas and cook until warmed through, 2–3 minutes. Season with salt and pepper to taste. Garnish with remaining 2 tablespoons parsley.

Tips

If meatballs stick when you try to flip them, they probably haven’t developed a crust yet. Let them cook another minute or so and they’ll release naturally once seared.

This recipe is

Nut-free