• Before starting, preheat the oven to 450°F.
  Wash and dry all produce.
• Remove any brown spots from potatoes, then peel and cut into 1-inch pieces. To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). 
• Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.

• Meanwhile, peel, then finely chop shallots.
• Thinly slice mushrooms.
• Roughly chop dill.

• Heat a medium non-stick pan (large non-stick pan for 4 servings) over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, cabbage, carrots, half the vinegar (use all for 4 servings), 1/4 tsp salt, 1/2 tsp (1 tsp) sugar and 1/4 cup water. 
• Reduce to medium, then cover and cook for 5-7 min, stirring often, until veggies are soft and liquid has absorbed.
• When veggies are done, transfer to a medium bowl. Cover to keep warm. 
• Carefully wipe out pan.

• While veggies braise, line a baking sheet with parchment paper.
• In a large bowl, combine turkey, breadcrumbs, half the shallots, half the Dill-Garlic Spice Blend and 1/4 tsp (1/2 tsp) salt. 
• Roll mixture into 12 (24) equal-sized meatballs and arrange on prepared baking sheet.
• Roast in the middle of the oven for 10-12 min, until golden and cooked through.**
• Meanwhile, drain and return potatoes to the same pot, off heat. 

• Reheat the same pan from step 3 over medium.
• When hot, add 1 tbsp (2 tbsp) butter, mushrooms and remaining shallots. Cook for 4-6 min, stirring occasionally, until softened.
• Sprinkle Cream Sauce Spice Blend and remaining Dill-Garlic Spice Blend over top. Stir to coat. 
• Add broth concentrate and 1/2 cup (1 cup) water. Cook for 1-2 min, stirring often, until gravy thickens. (Tip: For a lighter gravy consistency, add more water, 1-2 tbsp at a time.)

• Mash half the sour cream and half the dill into potatoes until creamy. Season with salt and pepper.
• Divide mashed potatoes, braised veggies and meatballs between plates.
• Spoon dill-mushroom gravy over meatballs and potatoes.
• Dollop remaining sour cream over meatballs.
• Sprinkle remaining dill over top.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**