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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)
Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

1 unit

Rosemary

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

(ContainsMustard/Moutarde)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

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*

(ContainsMilk/Lait)

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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
Utensils
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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1

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.

2

While veggies roast, strip 1 tbsp rosemary leaves (dbl for 4pl ) from stems, then finely chop. Slice mushrooms. Peel, then mince the garlic.

3

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.**

4

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.

5

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.

6

Divide roasted veggies and meatballs between bowls. Spoon mushroom gravy over top.