Turkey Meatballs in Sour Cream White Wine Sauce

Meatballs are usually paired with red sauce, but in this unusual recipe twist from our 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.

Sour Cream White Wine Sauce

1/4 cup unsalted butter, softened

1/2 cup white wine

1 cup sour cream

2 tablespoons all purpose flour

1 teaspoon onion powder

2 teaspoons salt

Turkey Meatballs

1 pound ground turkey or Italian turkey sausage

1 egg

1/2 cup grated white onion

2 tablespoons finely chopped flat leaf parsley, plus more for garnish

1/4 cup grated parmesan

1/2 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1 cup sliced fresh or frozen carrots

1 cup fresh or frozen peas

1 pound whole peewee potatoes or halved baby potatoes

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.