Ingredients
2 pounds new potatoes or baby Yukon Gold potatoes
3 tablespoons butter, divided
Salt and pepper
1/2-3/4 cup sour cream (eyeball it)
3-4 tablespoons chives, snipped or chopped
1 1/4 pounds ground turkey breast (the average weight of 1 package)
1 onion, 1/2 grated and 1/2 chopped, divided
4 large cloves garlic, chopped or finely grated, divided
1 tablespoon chili powder (a palmful)
2 cups shredded pepper Jack cheese
1/4 cup cilantro or parsley leaves, roughly chopped (a handful)
2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
1/4 cup molasses (eyeball it)
1/2 cup cider vinegar (eyeball it)
1/4 cup light or dark brown sugar (eyeball it)
1 can crushed fire-roasted tomatoes (28 ounces)
1 pound string beans, trimmed of stem ends
Directions
Pre-heat the oven to 400°F.
Cut larger potatoes in half, leaving the smaller baby potatoes whole, and place the potatoes in a saucepot. Cover the potatoes with about one inch of water and place over high heat with a lid on the pot. Bring up to a boil, then remove the lid and simmer the potatoes until tender, about 12-15 minutes. Drain and return the potatoes to their pot. Add 2 tablespoons butter, some salt and pepper, the sour cream and chives and smash with a fork or potato masher until desired consistency is achieved.
While the potatoes are coming up to a boil, place the turkey in a mixing bowl. Grate 1/2 onion into the meat along with half the garlic, chili powder, shredded pepper Jack cheese, cilantro or parsley, salt and pepper. Form the mixture into 1 1/2-inch round meatballs. Transfer onto a nonstick baking sheet, drizzle with a little EVOO and place in the oven and roast for 12 minutes, or until golden and the juices run clear.
Once you have the meatballs in the oven, start the barbecue sauce. Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the remaining chopped onion, garlic, salt and pepper to the center of the pan and cook, stirring frequently, for 3-4 minutes. Add the molasses, cider vinegar and brown sugar, stir to combine, then add the fire-roasted tomatoes. Bring up to a bubble, then turn the heat down to simmer until you are ready to eat.
Place about one inch of water in a high-sided skillet over high heat, then put a lid on it and bring up to a simmer. Add some salt and the string beans and cook for 3-4 minutes, keeping the string beans on the crunchy side. Drain and return to the skillet, season with salt and pepper and add the remaining 1 tablespoon of butter. Stir until the butter has melted and coated all the beans.
Remove the meatballs from the oven. Add to the skillet with the BBQ sauce and toss to coat in the sauce. Plate up the meatballs with a little more sauce on top and serve alongside the smashed potatoes and the string beans.