Honey-Glazed Turkey Meatballs
with Dried Cranberries and Creamy Smashed Potatoes
Tender turkey meatballs with a sweet and zesty glaze, creamy smashed potatoes and festive cranberries will remind you of a holiday feast any night of the week!
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
360 g
Yellow Potato
170 g
Carrot
200 g
Zucchini
¼ cup
Dried Cranberries
2 tbsp
Honey
1 tbsp
Dijon Mustard
(Contains Mustard)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
56 mL
Cream
(Contains Milk)
1 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.63 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve potatoes (if larger, quarter them). Add potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer uncovered until potatoes are fork-tender, 10-12 min.
Meanwhile, peel and halve carrot lengthwise, then cut into 1/4-inch half-moons. Halve zucchini lengthwise, then cut into 1/2-inch half moons. Finely chop dried cranberries.
Add turkey, breadcrumbs and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add carrots. Cook, stirring occasionally, until starting to soften, 2-3 min. Add zucchini, Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Season with salt and pepper, to taste. Remove the pan from heat. Transfer veggies to a plate, then cover to keep warm.
Add 1/3 cup water (1/2 cup for 4 ppl), broth concentrate, honey, Dijon and dried cranberries to the same pan. Season with pepper, then stir to combine. Bring to a simmer over medium heat. Once simmering, cook, stirring often, until glaze thickens slightly, 2-3 min. When meatballs are done, add to the pan with glaze. Toss to coat.
When potatoes are tender, drain and return them to the same pot, off heat. Mash cream and 1 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste. Divide smashed potatoes and veggies between plates. Top potatoes with meatballs and any remaining glaze from the pan.
