Cal Smart Rosemary Turkey Meatballs
with Roasted Squash and Peppers
Savoury, herby turkey meatballs adorn this hash-inspired bowl stuffed with roasted squash, peppers and a drizzle of mushroom pan gravy!. You won't believe this dish is on the lighter side!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
1 unit
Rosemary
2 unit
Garlic, cloves
170 g
Butternut Squash, cubes
¼ cup
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
1 unit
Vegetable Broth Concentrate
170 g
Sweet Potato
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tbsp
All-Purpose Flour
(Contains Wheat)
160 g
Sweet Bell Pepper
113 g
Red Onion
113 g
Mushrooms
¼ cup
Dried Cranberries
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Halve, peel, then cut onion into 1-inch pieces. Core, then cut peper into 1-inch pieces. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, peppers, cranberries, onions, squash and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven, flipping halfway through, until tender, 22-23 min.
While veggies roast, strip 1 tbsp rosemary leaves (dbl for 4pl ) from stems, then finely chop. Slice mushrooms. Peel, then mince the garlic.
Add turkey, breadcrumbs, Dijon and half the rosemary to a large bowl. Season with pepper, then combine. Roll turkey mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to another parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**
While meatballs bake, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then mushrooms, garlic and remaining rosemary. Cook, stirring occasionally, until mushrooms soften, 4-5 min. Season with salt and pepper. Sprinkle flour over mushrooms. Cook, stirring until coated, 1 min.
Add 1 cup water (dbl for 4ppl) and broth concentrate to the pan with mushrooms. Season with salt and pepper. Cook, stirring often, until gravy thickens, 3-4 min.
Divide roasted veggies and meatballs between bowls. Spoon mushroom gravy over top.
