Thanksgiving Turkey Meatballs with Sweet Potato Mash and Cranberry Glaze

Instructions

1. 1

   Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper. Peel the sweet potatoes and cut them into evenly sized chunks. Trim the green beans, mince the garlic, and finely chop the sage.

2. 2

   Place the sweet potatoes in a saucepan and cover them with cold water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until very tender.

3. 3

   In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped sage, 3 g of the salt, and 1 g of the black pepper. Mix gently until just combined; avoid overmixing.

4. 4

   Shape the turkey mixture into approximately 20 evenly sized meatballs and arrange them on the prepared baking sheet. Bake for 15–18 minutes, turning once halfway through, until browned and the centers reach 74°C (165°F).

5. 5

   Drain the cooked sweet potatoes, reserving a small amount of their cooking water. Return them to the warm saucepan and mash until smooth, adding reserved cooking water as needed. Season with 1 g of the salt and

6. 6

   5 g of the black pepper. Cover to keep warm.

7. 7

   Heat the olive oil in a large skillet over medium-high heat. Add the green beans and sauté for 5–7 minutes until crisp-tender. Season with the remaining 1 g of salt and