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Cal Smart Rosemary Turkey Meatballs

Cal Smart Rosemary Turkey Meatballs

with Roasted Squash and Peppers

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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

Tags:Calorie Smart (650kcal or less)

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Turkey

1 unit


2 unit

Garlic, cloves

170 g

Butternut Squash, cubes

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

1 unit

Vegetable Broth Concentrate

170 g

Sweet Potato

1 tbsp

Dijon Mustard


1 tbsp

All-Purpose Flour


160 g

Sweet Bell Pepper

113 g

Red Onion

113 g


¼ cup

Dried Cranberries

Not included in your delivery

½ tbsp

Unsalted Butter*


½ tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories540 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate66 g
Sugar27 g
Dietary Fiber9 g
Protein32 g
Cholesterol115 mg
Sodium890 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.