Honey Turkey Meatballs
with Dried Cranberries and Creamy Smashed Potatoes
Tender pork meatballs with a sweet sauce, creamy smashed potatoes and festive cranberries will remind you of a holiday feast any time of year!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
Chicken Broth Concentrate
Not included in your delivery
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 heat to medium. Simmer uncovered until potatoes are fork-tender, 10-12 min.
Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Halve zucchini lengthwise, then cut into 1/2-inch half moons. Finely chop dried cranberries.
Line a baking sheet with parchment paper.Add turk, breadcrumbs and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl), then transfer to the prepared baking sheet. Roast meatballs 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 and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until starting to soften, 2-3 min. Add zucchini. Cook, stirring occasionally, until veggies are tender-crisp and any water is absorbed, 4-5 min. Season with salt and pepper, to taste. Remove 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 and Dijon to the same pan. Season with pepper, then whisk to combine. Add dried cranberries. Bring to a simmer over medium.Once simmering, cook, stirring often, until sauce thickens slightly, 2-3 min. When meatballs are done, add to the pan with sauce. Toss to coat.
When potatoes are fork-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. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste. Divide smashed potatoes and veggies between plates. Top potatoes with meatballs and any remaining sauce from the pan.