First, preheat your oven to 350 degrees F and prepare your potatoes. Peel your potatoes and cut into large chunks. Place them in a large pot and cover them with water by at least an inch. Add a few teaspoons of salt and bring to a boil, cooking until the potatoes are fork tender.
While the potatoes are boiling, prepare the meatballs. In a large bowl, place the ground turkey, egg, breadcrumbs, garlic powder, onion powder, salt, pepper, fresh thyme, and fresh sage. Use your hands to combine. Take a rimmed baking sheet and line with foil, then spray with nonstick cooking spray. Form the meatball mixture into meatballs and place on the prepared pan. Bake for 22-25 minutes, flipping over halfway through the cooking time.
While the potatoes and meatballs are cooking, you can prepare the gravy and the cranberry sauce. In one saucepan, melt the butter. Add the finely minced shallots and mushrooms and cook until tender. Add the wine and cook until reduced. Whisk in the flour, then slowly pour in the chicken broth and milk. Taste and season with salt and pepper, whisking frequently until the desired consistency is reached.
In another saucepan, place the cranberries, orange juice, and brown sugar. Cook until the cranberries have all burst and the mixture is thick.
When the potatoes are done boiling, drain them and return to the pot. Add the butter and mash until smooth, then add the sour cream, salt, and pepper.
Place a scoop of mashed potatoes on a plate and top with meatballs. Top with gravy and a dollop of cranberry sauce. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/thanksgiving-meatballs/