Turkey Meatballs with Dijon Gravy and Rosemary Mashed Potatoes

This is the exact kind of comfort food I am trying NOT to make this winter - it's fattening and now that I am doing Yoga, I have slightly more self control (umm...well, there is a large chocolate bar in my desk) - but once in a while I have to break down and prepare a Blue Plate Special - especially when it's so cold out.  I just can't resist a large blob of mashed potatoes with gravy on my plate so there is no point in rationalizing that I am only going to serve myself a small portion - not going to happen. 

Turkey Meatballs with Dijon Gravy, 
Rosemary Garlic mashed Potatoes, and Sweet & Sour Carrots


  • 6-8 large potatoes, peeled & quartered
  • 4 peeled garlic cloves
  • 1 branch fresh rosemary
  • 1/2 light cream
  • 1/4 lb butter
  • salt & pepper

Cover the potatoes, garlic, and rosemary in salted water & bring to a boil,
Simmer until tender
Add butter, melt
Add cream, bring to a simmer
Whip together with a hand-beater until creamy
Season to taste with salt & pepper
Optional: add 1/4 freshly grated parmesan


Turkey Meatballs with Dijon Gravy
  •  2 tblsp olive oil or vegetable oil
  • 1 1/2 lbs ground turkey
  • 4-5 sliced mushrooms - dice 1/4 cup for the meatball mixture
  • 1 large yellow onion - dice 1/4 cup for the meatball mixture
  • 1 clove garlic, crushed
  • 1 egg
  • 1/2 cup bread crumbs
  • 1/2 tsp thyme
  • salt & pepper

Dijon Gravy

  • 1/2 white wine
  • 1/2 chicken stock
  • 1-2 tblsps Dijon mustard
  • 1/4 cup light cream (optional)
  • 1 tblsp cornstarch

Combine all the above ingredients in a bowl and mix together thoroughly
Form the meatballs 
Heat the oil in a skillet and begin frying the meatballs
Turn all around so every side browns
Add the remaining mushrooms and onions to the skillet
Cook until golden
Add 12/cup white wine & deglaze, scraping up all the brown bits
Add 1/2 cup chicken (or turkey stock)
Simmer about 20 minutes until the meatballs are cooked through (you can tell by pressing on them - when they are firm, they are done)

Blend in the Dijon mustard into the pan sauce until smooth
Mix the cornstarch with the light cream (or cold water)
Whisk the mixture into the pan as it thickens ( you can adjust the thickness with more liquid or more cornstarch)





One last thing......

Candied Spiced Maple Syrup Carrots 

4 carrots, diced
1/4 cup maple syrup
1/8 lb butter
1/4 tsp cayenne pepper, or chili paste
Salt & pepper

Simmer the carrots until tender
Toss with maple syrup and butter
Reduce on a high heat for 2-3 minutes until sticky
Season with salt, pepper, and cayenne.

Come and get it!


Wear this while eating and you won't see the Dijon Mustard splashes!

Dijon vu - the same mustard as before.


  1. I make individual servings of potatoes in little ceramic dishes - sometimes I top them with a little grated cheese and bake...that way I control my portion!

  2. What an excellent suggestion - THANKS!