Turkey Meatballs in Sour Cream White Wine Sauce

RECIPE CREATED FOR SIGNATURE EVERYDAY PAN
TIME: 45 minutes
SERVING SIZE: 4-6

RECIPE NOTES

Meatballs are usually paired with red sauce, but in this unusual recipe twist from Le Creuset's partner Dan Pelosi (@grossypelosi) seasoned meatballs are topped with a velvety sour cream and white wine sauce that puffs up while baking. Add in your favorite vegetables to create the perfect one pan meal in the Signature Everyday Pan that will quickly become a staple for fast, easy dinners.

INSTRUCTIONS

For the sauce:

Whisk together the softened butter, white wine, sour cream, flour, onion powder and salt in a small mixing bowl. Set aside.

For the meatballs:

Preheat oven to 375°F.
Place the turkey, egg, onion, parsley, parmesan, paprika, salt and pepper in a large mixing bowl, and stir to combine using a spatula or your hands. Form the mixture into 10-12 medium-size meatballs.
Heat the olive oil in a large, wide pan set over medium heat. When the oil is hot, brown the meatballs on all sides, about 8-10 minutes. Turn off the heat and add the carrots, peas, and potatoes to the pan, and then pour the sour cream white wine sauce over the top of the meatballs and vegetables. Place the pan in the preheated oven and bake until the meatballs are cooked through, the potatoes are tender, and the sauce is bubbling, about 30 minutes.
Remove from the oven and garnish with additional parsley for serving.