Ingredients
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1/2 cup seasoned panko bread crumbs
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1 lb 93% lean ground turkey
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1 large egg
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2 cloves garlic, minced
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1/4 cup chopped parsley, divided
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4 tbsp olive oil, divided
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1 (10 oz) container mirepoix (chopped carrots, onions, and celery)
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2 russet potatoes, peeled and cut into ½-inch chunks
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2 tbsp unsalted butter
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2 tbsp balsamic vinegar
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1 cup frozen peas, thawed
Steps
1
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.
2
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.
3
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.
4
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.
5
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.
