Classic Turkey Meatball and Mushroom Stew
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Classic Turkey Meatball and Mushroom Stew

Classic Turkey Meatball and Mushroom Stew

with Creamy Horseradish Mash

We've taken a traditional meatball stew and upgraded it to version 2.0 with zippy horseradish mashed potatoes, making this a weeknight dinner to remember!

Allergens:
Barley
•Milk
•Wheat
•Rye
•Sesame
•Soy
•Oats
•Sulphites

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.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

113 g

Aromatics Blend

2 unit

Beef Broth Concentrate

460 g

Russet Potato

7 g

Parsley

1 tbsp

Horseradish

(Contains Sulphites)

113 g

Mushrooms

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Garlic Puree

1 sprig

Rosemary

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

½ tbsp

Oil*

0.13 tsp

Pepper*

¼ cup

Milk*

(Contains Milk)

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Nutrition Values

Calories685 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate68 g
Sugar8 g
Dietary Fiber7 g
Protein35 g
Cholesterol140 mg
Sodium1100 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.

Utensils

•Medium Pot
•Strainer
•Peeler
•Measuring Spoons
•Large Bowl
•Large Pot
•Whisk
•Measuring Cups
•Potato Masher

Cooking Steps

Boil potatoes
1

Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a medium pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat, then reduce heat to medium.Simmer uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Prep
2

Meanwhile, strip 1/2 tbsp rosemary (dbl for 4 ppl) from stem, then roughly chop.Roughly chop parsley. Trim 1/4-inch off mushrooms stalks, then quarter. Add turkey, breadcrumbs, half the garlic puree and half the rosemary to a large bowl. Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, then combine. (TIP: If you prefer a tender meatball, add an egg to the mixture!)Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).

Start stew
3

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Pan-fry, turning meatballs to brown on all sides, 4-6 min. Transfer to a plate. (NOTE: We will finish cooking them in step 4!)Add aromtics blend and mushrooms to the pan. Cook, stirring occasionally, until veggies soften, 2-3 min.

Make sauce
4

Add flour, remaining garlic puree and remaining rosemary to the medium pot. Cook, stirring until flour coats veggies, 1 min. Whisk in broth concentrate and 1 1/3 cup water (dbl for 4 ppl), then add meatballs and any juices from the plate. Bring to a boil over high heat. Once simmering, reduce heat to medium. Simmer, until sauce thickens slightly and meatballs are cooked through, 8-10 min.** Season with salt and pepper.

Mash potatoes
5

Meanwhile, add 2 tbsp butter, 1/4 cup milk (dbl both for 4 ppl) and horseradish to the pot with potatoes. Mash together until creamy. Stir in half the parsley, then season with salt and pepper, to taste.

Finish and serve
6

Divide horseradish mash between bowls. Top with meatball and mushroom stew. Sprinkle remaining parsley over stew.