Turkey Meatballs in Creamy Mustard Sauce and Mashed Potatoes

In a large bowl, combine the turkey, egg, onion, garlic, breadcrumbs, salt and pepper. Form into golf ball sized balls, wetting your hands to keep from sticking, and set aside on a large plate. Heat the olive oil in a large skillet over medium heat. Add the meatballs in an even layer and cook for about 3 minutes each side. Remove from the pan and set aside. Whisk together the flour and broth until flour is dissolved.

In the same pan over medium heat, add the broth and flour mixture and use a wooden spoon to scrape any bits at the bottom. Add the Dijon mustard and stir to combine. Bring to a simmer then add the cream, sour cream and season with salt and pepper. Bring back to a simmer then add the meatballs back in to warm through. Garnish with chives to serve.

For the potatoes, add them to a Dutch oven or large pot along with the garlic and cover with cold water. Bring to a boil for about 15 minutes or until potatoes are soft when you pierce with a fork. Drain, add back to the pot and keep over low heat for about 5 minutes to dry out any water. Mash together with the butter, milk, and salt and pepper to taste.

Serve the meatballs over the mashed potatoes.