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Honey Turkey Meatballs
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Honey Turkey Meatballs

Honey Turkey Meatballs

with Creamy Smashed Potatoes

Tender turkey meatballs with a sweet sauce, creamy smashed potatoes and festive cranberries will remind you of a holiday feast any time of year!

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

7 g

Yellow Potato

1 piece

Carrot

1 piece

Zucchini

2 tbsp

Cranberry Spread

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 piece

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories730 kcal
Fat33 g
Saturated Fat17 g
Carbohydrate75 g
Sugar30 g
Dietary Fiber7 g
Protein34 g
Cholesterol177 mg
Sodium1180 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
Whisk
Measuring Cups
Potato Masher
Colander

Instructions

Cook potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces.Add potatoes, 2 tsp salt and enough water to cover (by 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.

Prep
2

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Halve zucchini lengthwise, then cut into 1/2-inch half-moons.

Form and roast meatballs
3

Line a baking sheet with parchment paper.Add turkey, breadcrumbs and 1/4 tsp (1/2 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!) Season with pepper, then combine.Roll mixture into 12 equal-sized meatballs (24 meatballs for 4 ppl), then transfer to the prepared baking sheet.Roast meatballs 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 (2 tbsp) butter, then swirl the pan until melted, 30 sec. Add carrots and 2 tbsp (4 tbsp) water. 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.

Make sauce
5

Add 1/3 cup (1/2 cup) water, broth concentrate, honey, cranberry spread and Dijon to the same pan. Season with pepper, then whisk to combine. Bring to a simmer over medium.Once simmering, cook, stirring often, until sauce is smooth and thickens slightly, 2-3 min. When meatballs are done, add to the pan with sauce. Toss to coat.

Finish and serve
6

When potatoes are fork-tender, drain and return to the same pot, off heat.Mash cream and 1 tbsp (2 tbsp) butter 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 sauce from the pan.

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