Glazed Turkey Meatballs
with Loaded Potato Wedges and Side Salad
Get a load of this meal! BBQ sauce-slathered turkey meatballs and loaded potato wedges come together for a delightful explosion of taste. Grab the napkins and dig in!
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
460 g
Russet Potato
6 tbsp
Sour Cream
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit
Green Onion
1 tbsp
BBQ Seasoning
4 tbsp
BBQ Sauce
(Contains Mustard)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
56 g
Baby Spinach
85 g
Carrot
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Thinly slice green onions. Peel, then coarsely grate half the carrot (whole carrot for 4 ppl).
Add poatoes and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
While potato wedges roast, add turkey, panko, 1/4 tsp salt and 1/2 tbsp BBQ Seasoning (dbl both for 4 ppl) to a medium bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Bake in the top of the oven until golden and cooked through, 10-12 min.**
While meatballs bake, whisk together vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add spinach and grated carrots. Toss to combine.
Whisk together BBQ sauce and 2 tbsp water (dbl for 4 ppl) in a large microwave-safe bowl. Microwave until warmed through, 30 sec. When meatballs are finished coking, transfer them to the bowl with warm BBQ sauce. Stir until meatballs are fully coated with sauce.
When potato wedges are done, sprinkle with cheese and green onions. Divide loaded potato wedges, glazed meatballs and salad between plates. Dollop sour cream over potatoes and spoon any remaining BBQ sauce from the bowl over meatballs.
