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Mashed Potato Stuffed Meatballs with Italian Gravy

Mashed Potato Stuffed Meatballs with Italian Gravy

Ingredients
  

  • 2 large potatoes
  • 2 tbsp sour cream
  • My Leaning Tower Italian Blend or equal mix of the following: Dry Minced Garlic, Dry Basil, Dry Parsley, Onion Powder and a 1/2 tsp Red Pepper Flakes
  • butter
  • salt
  • ground black pepper
  • 1/2 lb ground chicken
  • 1/2 lb ground turkey
  • 1 egg white
  • flour
  • breadcrumbs
  • 1 1/2 cup chicken broth
  • 2 eggs
  • olive oil

Instructions
 

  • Peel potatoes and cut in quarters. Place into a pot of water and bring to a boil. Boil until tender to the fork (approx 10-15 minutes.)
  • Drain and place potatoes in a bowl with tbsp My Leaning Tower Italian Blend or substitute Italian spices, pinch Salt, 1/4 cup sour cream, 1 tbsp butter, and 1/2 tsp ground black pepper. Mash until smooth, then place in refrigerator, uncovered to cool for an hour. Can also make the day before.
  • Place ground meat, 1 tbsp My Leaning Tower Italian Blend, pinch of Salt, 2 tbsp flour and 2 tbsp of breadcrumbs and mix thoroughly until everything is incorporated. Cover and place in refrigerator.
  • Meanwhile, make the gravy: Place 1 tbsp butter and 1 tbsp of Olive Oil into a pot and melt butter on medium high heat.
  • Add 2 tbsp flour and mix to form a roux.
  • Add the chicken broth, white wine 1/2 tbsp My Leaning Tower Italian Blend or sub Italian spices, pinch of Salt and bring to a slow boil while stirring occasionally.
  • Lower heat, stir, and let simmer until thick- about 1 minute or so. Cover, and put on low heat to keep warm while you make meatballs.
  • On a small plate or in a small bowl, prepare a mixture of 1/2 cup bread crumbs, 2 tbsp flour, 1 tbsp My Leaning Tower Italian Blend and a pinch of Salt and mix thoroughly.
  • Beat eggs in a bowl.
  • Take a handful of the meat mixture and flatten into your palm. Grab about 2-3 tbsp of the cooled mashed potato and place in a ball on top of the meat. Grab another handful of the meat mixture and place on top of the mashed potato and form a ball around so the meat completely covers the potato and there are no "seams".
  • Roll balls in the flour mixture and set on a plate until all meatballs are formed. You can form any leftover mashed potatoes into small balls as well. It is ideal to cover and refrigerate for about 15 minutes.
  • Preheat oven to 325 degrees.
  • Heat 2 tbsp Olive Oil in a large pan big enough to hold meat balls.
  • Dredge the balls first into the egg, then back to the flour/breadcrumb mixture, then place directly into the pan. Do the same with any remaining mashed potato balls.
  • Brown the balls on every surface for about a minute per side.
  • Place the pan directly into the oven for 25-30 minutes until temp reaches 165 degrees.
  • Top with gravy and serve.
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