BBQ Turkey Meatballs
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BBQ Turkey Meatballs

BBQ Turkey Meatballs

with Smashed Potatoes and Garlicky Sugar Snap Peas

These tasty meatballs are flavoured with BBQ spices and garlic, tossed in a tangy BBQ sauce and sprinkled with chives. It's a comfort-food classic you'll enjoy any night of the week.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Turkey

2 unit(s)

Russet Potato

2 unit(s)

Garlic, cloves

7 g


4 tbsp

BBQ Sauce

(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)

1 tbsp

BBQ Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit(s)

Beef Broth Concentrate

113 g

Sugar Snap Peas

56 g

Green Peas

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


2 tbsp


(Contains Milk)

0.13 tsp


1 tbsp



Nutrition Values

Calories710 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate79 g
Sugar22 g
Dietary Fiber7 g
Protein34 g
Cholesterol140 mg
Sodium1070 mg
Trans Fat1 g
Potassium1700 mg
Calcium175 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Parchment Paper
Baking Sheet
Large Bowl
Large Non-Stick Pan
Potato Masher
Slotted Spoon


Cook potatoes and prep
  • Peel, then cut potatoes into 1/2-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
  • Meanwhile, finely chop chives.
  • Peel, then mince or grate garlic.
Make meatballs
  • Line a baking sheet with parchment paper.
  • Add turkey, panko, BBQ Seasoning, half the garlic, half the chives and 1 tbsp (2 tbsp) BBQ sauce to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture.)
  • Season with pepper, then combine.
  • Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
  • Arrange meatballs on the prepared baking sheet.
  • Roast in the middle of the oven until cooked through, 10-12 min.**
  • Meanwhile, trim sugar snap peas.
  • Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then green peas. Cook, stirring often, until warmed through, 1-2 min.
  • Add sugar snap peas to the pan. Cook, stirring often, until tender-crisp, 3-4 min. 
  • Add remaining garlic. Cook, stirring often, until fragrant, 1 min.
  • Season with salt and pepper, to taste.
Mash potatoes
  • When potatoes are fork-tender, drain and return to the same pot, off heat.
  • Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until slightly mashed.
  • Season with salt and pepper, to taste.
  • Cover to keep warm, then set aside.
Coat meatballs
  • Stir together broth concentrate, remaining BBQ sauce and 2 tbsp (4 tbsp) water in another large bowl.
  • When meatballs are done, use a slotted spoon to transfer them to the bowl with BBQ sauce mixture, then toss to coat.
  • Divide garlicky peas and smashed potatoes between plates.
  • Top potatoes with BBQ meatballs, then spoon any remaining sauce from the bowl over top.
  • Sprinkle with remaining chives.

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