✤1/2 tbsp vegetable oil
✤12 oz cooked ground turkey
✤3 medium Russet potatoes, peeled, cooked & mashed (~631g)
✤3/4 cup chicken broth
✤3 cloves garlic, minced
✤1 medium onion, chopped (~230g)
✤1/3 cup fresh parsley, chopped
✤ salt & pepper, to taste
✤1 cup (112g) seasoned breadcrumbs
✤2 eggs, whisked
❖In a large bowl, mash the potatoes with 1/4 cup broth, salt & pepper; set aside.
❖After cooking the turkey, use same skillet and remaining oil to sauté the garlic & onion over medium heat for 2 min. Add the parsley, salt & pepper, then cook until soft, 3-4 min. Add the turkey & remaining 1/2 cup broth, mix well and shut heat off.
❖Add the meat mix to the mashed potatoes and mix well. Taste and adjust seasoning as needed.
❖Preheat oven to 450°F (230°C) and line a baking sheet with parchment or silicone.
❖Form 18 even-sized balls from the mix and place on a sheet of wax paper. Dip each ball in the beaten eggs, then breadcrumbs, then place on baking sheet.
❖Bake 15-20 min or until golden.
