Turkey meatballs with tomato sauce and mashed potatoes on chives

For the puree: wash and peel the potatoes. In a pot, throwing the potatoes into boiling water with salt (20 to 30 mins). When you are already cooked (soft), styling and grind until you form a puree. Add butter and stir up to homogenize. Incorporate milk to achieve the desired consistency.

Finally add the chopped onion.

For meatballs: mix the turkey, chopped onion in cubes, crushed garlic and chopped parsley in a bowl. Add 1/3 of basil, salt and pepper. Add the eggs and with your hands together all the ingredients. Form the meatballs.

Heat half the olive oil in a large skillet and carefully brown the meatballs (10 min approx). Remove them and with paper towel take out excess oil.

Heat the rest of olive oil in a pan. Add jar of tomatoes (ground) and the rest of the basil. Add salt.

Incorporate the meatballs and let cook over low heat for 15 mins.

Serve accompanied by the puree.