Classic Turkey Meatball and Mushroom Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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
•Egg
•Mustard

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

Mirepoix

2 unit(s)

Beef Broth Concentrate

460 g

Russet Potato

7 g

Parsley

1 tbsp

Ginger-Garlic Puree

(Contains Egg, Mustard)

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*

0.13 tsp

Pepper*

¼ cup

Milk*

(Contains Milk)

sideBannerName

Nutrition Values

Calories650 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate68 g
Sugar9 g
Dietary Fiber7 g
Protein35 g
Cholesterol146 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 (1 tbsp) rosemary from stems, 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 (1/4 tsp) salt and pepper, then combine.Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).

Start stew
3

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, 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 mirepoix 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 large pot. Cook, stirring until flour coats veggies, 1 min. Whisk in broth concentrate and 1 1/3 cups (2 2/3 cups) water, then add meatballs and any juices from the plate. Bring to a boil over high. 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 creamy horseradish sauce, 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk 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 creamy horseradish mash between bowls. Top with meatball and mushroom stew. Sprinkle remaining parsley over stew.