Instructions
Follow the steps and taste along the way.
Boil the potatoes
Peel the potatoes and cut them into pieces about 3 cm across. Put them in a pot, cover with cold water, add 2 g salt, and bring to a boil. Simmer gently for 18–22 minutes, until a knife slides into them easily.
Prepare and bake the meatballs
Preheat the oven to 220 °C. Pour the milk over the rolled oats and leave to soak for 5 minutes. Finely grate 70 g of the onion and mix it with the ground turkey, oat mixture, 10 g chopped parsley, 5 g salt, and 1 g black pepper. Shape into 16 meatballs. Brush a baking tray with 10 ml oil, arrange the meatballs on it, and bake for 16–18 minutes, until golden on the outside and cooked through in the center.
Make the leek-mustard sauce
Finely dice the remaining 30 g onion, slice the leek into thin rounds, and mince the garlic. Heat the butter and remaining 10 ml oil in a pot. Cook the onion and leek over medium heat for 6–7 minutes, until the leek softens but does not begin to brown. Add the garlic and stir for 30 seconds. Sprinkle in the flour and stir for 1 minute, then gradually whisk in the stock. Pour in the cream and add the mustard, remaining 2 g salt, and 0.5 g pepper. Simmer gently for 5–7 minutes, until the sauce thickens slightly.
Finish the potatoes and sauce
Drain the potatoes once tender. Add the baked turkey meatballs to the sauce and warm through over low heat for 2–3 minutes. Stir in the lemon juice and remaining 5 g chopped parsley. Taste the sauce: it should be mildly salty, creamy, and noticeably bright with lemon.
Serve
Divide the potatoes among four plates and serve with the turkey meatballs. Spoon over the sauce so it coats the meatballs and some of the potatoes, and serve immediately while the potatoes are hot and the sauce is smooth.
