Steamed turkey meatballs with mashed potatoes
Turkey and rice steamed with creamy mashed potatoes. A simple, tender everyday lunch.
- Time
- 35 min
- Serving
- 263 kcal
- Ingredients
- ≈ $1.02
- Protein
- 16 g
Ingredients
- 1 Ground turkeypack 500 g ≈ $5.50 60 g
- 2 Long-grain ricepack 800 g ≈ $1.94 10 g
- 3 Potatoes≈ $2.19 per kg 100 g
- 4 Milk 2.5%pack 930 ml ≈ $0.88 40 ml
- 5 Butterpack 180 g ≈ $1.58 4 g
- 6 Carrots≈ $1.50 per kg 30 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice until the water runs clear, then boil it until tender; rinse and mix the rice with the ground1 turkey, and form small meatballs.
Prepare for steaming: set up a colander over a pot of boiling water with a lid, and bring the water to a boil.
Place the meatballs and carrot6 rounds in the colander over the boiling water, cover and steam for 20 minutes, until the meatballs are cooked through and the carrots are tender.
Rinse the potatoes3, then boil until soft, about 15–20 minutes.
Drain the potatoes3, mash with milk4 and butter5, and whip until soft and smooth; the mash should be fluffy with no large lumps.
Spoon the mashed potatoes3 onto a plate, top with the steamed meatballs and carrot6 rounds, and serve hot.
Tips
- Why it works
- Rinse the rice to remove excess starch so the meatballs stay tender and don’t turn gluey during steaming.
- Substitutions
- Use ground chicken instead of turkey; swap carrots for zucchini rounds if preferred.
- Common mistakes
- Overcook the meatballs. They’ll dry out; check by cutting one open to see no pink inside.
- Storing and reheating
- Eat fresh or store for 2 days; reheat in a steamer or microwave with a damp cloth for 2 minutes.
- Serve with
- Pair with a simple green salad and a slice of whole-grain bread for a balanced lunch.
In short
- A child's portion for ages 1–3; suitable from 10 months. For younger kids, halve it and purée.
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