Cal Smart Cranberry-Glazed Turkey Meatballs
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Cal Smart Cranberry-Glazed Turkey Meatballs

Cal Smart Cranberry-Glazed Turkey Meatballs

with Potato Mash and Parmesan Broccoli

In this Thanksgiving-inspired dinner, meatballs are tossed in a cranberry glaze and served with mash and Parmesan-topped broccoli.

CalSmart is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart

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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Turkey

2 tbsp

Cranberry Spread

¼ cup

Parmesan Cheese, grated

(Contains Milk)

227 g

Broccoli, florets

350 g

Red Potato

1 unit(s)

Chicken Broth Concentrate

2 unit(s)

Garlic, cloves

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


¼ tsp


2 tbsp


(Contains Milk)


Nutrition Values

Calories550 kcal
Fat24 g
Saturated Fat10 g
Carbohydrate53 g
Sugar18 g
Dietary Fiber7 g
Protein34 g
Cholesterol145 mg
Sodium1190 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
Baking Sheet
Parchment Paper
Large Bowl
Large Non-Stick Pan
Measuring Cups
Potato Masher


Prep and cook potatoes

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces.Add potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) 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.Drain and return potatoes to the same pot, off heat.


Meanwhile, peel, then mince or grate garlic. Cut broccoli into bite-sized pieces.Line a baking sheet with parchment paper.

Form and cook meatballs

Add turkey, half the Parmesan and half the garlic to a large bowl. Season with 1/4 tsp (1/2 tsp) salt and pepper, then combine.Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl), then arrange on the prepared baking sheet.Roast in the middle of the oven until golden-brown and cooked through, 12-14 min.**

Cook broccoli

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add broccoli and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. (TIP: Add more water, 1 tbsp at a time, as needed, if water evaporates too quickly!)Add 1 tbsp (2 tbsp) butter and remaining garlic. Cook, stirring often, until butter melts and garlic is fragrant, 1 min.Sprinkle remaining Parmesan over broccoli, then toss to coat. Season with salt and pepper, to taste.Transfer to a plate, then cover to keep warm.Carefully wipe pan clean.

Mash potatoes and glaze meatballs

Meanwhile, mash 1 tbsp (2 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until smooth. Season with salt and pepper, to taste, then cover to keep warm.Heat the same pan over medium-low.When hot, add cranberry spread, broth concentrate and 2 tbsp (4 tbsp) water. Cook, stirring often, until sauce thickens slightly, 1-2 min.Remove from heat, then season with salt and pepper.When meatballs are cooked through, transfer to the pan with cranberry glaze. Toss to combine.

Finish and serve

Divide mash and Parmesan broccoli between plates. Top mash with cranberry-glazed turkey meatballs.Drizzle any remaining cranberry glaze from the pan over top.