Italian Turkey Meatballs

Prep the ingredients: Halve, peel, and mince the shallots. Mince or grate the garlic. Finely chop the chives

Form the turkey meatballs: In a medium bowl, combine the turkey, panko, Italian seasoning, half the shallot, and half the garlic. Season with salt (we used 1 teaspoon kosher salt) and pepper. Form the mixture into golf ball-sized meatballs.

Cook the meatballs: Heat a large drizzle of oil in a large pan over medium-high heat. Working in batches, if necessary, add the meatballs to the pan and cook for 1-2 minutes per side, rotating to brown on all sides. Transfer the meatballs to a baking sheet and place them in the oven for 5-6 minutes, or until cooked through

Mash the potatoes: Heat 2 Tablespoons butter in the same pot you used for the potatoes over medium heat. Add the drained potatoes and chives and mash with a fork or potato masher until smooth. Season with salt and pepper and cover to keep warm. TIP: If the potatoes are too thick, add a splash of reserved potato water or milk.

Make the creamed spinach: Heat a drizzle of oil in the same pan you used for the turkey meatballs over medium heat. Add the remaining garlic and shallot to the pan and cook for 1-2 minutes, until softened. Scrape up any browned bits from the bottom of the pan. Add the spinach to the pan and toss for 2-3 minutes, until wilted. Season with salt and white pepper, to taste. TIP: You may need to add the spinach a little bit at a time so it will all fit in the pan. Remove the pan from the heat and stir in half the sour cream. Remove the spinach from the pan and cover to keep warm.

Reduce the sauce: Add the stock concentrate, 1/2 cup water, and the remaining sour cream to the pan over medium heat. Bring to a boil, then reduce to a simmer for 2-3 minutes, until the sauce thickens.