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Honey-Glazed Turkey Meatballs
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Honey-Glazed Turkey Meatballs

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!

Tags:
Family Friendly
Allergens:
Mustard
Barley
Milk
Wheat
Rye
Sesame
Soy
Oats

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories742 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate78 g
Sugar32 g
Dietary Fiber8 g
Protein34 g
Cholesterol179 mg
Sodium1479 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

Large Pot
Measuring Spoons
Peeler
Baking Sheet
Large Bowl
Parchment Paper
Large Non-Stick Pan
Measuring Cups
Potato Masher
Colander

Instructions

Cook potatoes
1

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.

Prep
2

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.

Form and cook meatballs
3

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.**

Cook veggies
4

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.

Make glaze
5

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.

Finish and serve
6

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.

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