Coriander Potato Casserole

• MEATBALLS
• 1 lb. ground turkey
• 1 cup finely ground almonds
• 2 eggs
• salt to taste
• CASSEROLE
• 2 large onions, sliced thin
• 2 tablespoons olive oil
• 8 large potatoes, peeled and chunked
• 8 cloves fresh garlic, pressed
• salt & pepper to taste
• lemon pepper to taste
• 1 bunch fresh coriander (cilantro), chopped

1. Mix ingredients for meatballs, and make lots of tiny ones. Heat 4 cups of water to boiling, drop meatballs in, and cook for 15 to 20 minutes.
2. Meanwhile, saute onion in olive oil for 20 minutes over medium low heat, until golden but not dried out, set aside.
3. Take meatballs out with a slotted spoon, and set them aside. Add the potatoes and garlic to the meatball water along with the salt, pepper and lemon pepper. Cook until potatoes are soft and mashable. Mash with the water, using a potato masher. Stir in chopped coriander (cilantro). Taste and add seasonings if necessary. Turn into a greased 13"x9" casserole dish, top with reserved onion. Sprinkle meatballs over the top (can be covered and refrigerated at this point) and bake at 350 degrees until heated through (15-20 minutes if baked immediately, 45-50 if refrigerated).

meatballs, ground turkey, ground almonds, eggs, salt, onions, olive oil, potatoes, garlic, salt, lemon pepper, fresh coriander

Taken from www.epicurious.com/recipes/member/views/coriander-potato-casserole-50128863 (may not work)