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Saucy Turkey Meatballs
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Saucy Turkey Meatballs

Saucy Turkey Meatballs

with Creamy Mash

Sweet and sour mini meatballs get the slower cooker treatment without all the waiting. Creamy mash and steamed green beans are the obvious choices to complete tonight's retro-inspired dinner.

Quick Prep
Family Friendly

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

Preparation Time30 minutes


serving amount

250 g

Ground Turkey

¼ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

60 mL

Plum Sauce

460 g

Russet Potato

170 g

Green Beans, trimmed

4 tbsp

BBQ Sauce

(Contains Mustard)

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Garlic Puree

113 g

Carrot, chopped

2 unit

Green Onion

Not included in your delivery

1 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt and Pepper*


Nutrition Values

Calories770 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate97 g
Sugar37 g
Dietary Fiber9 g
Protein36 g
Cholesterol140 mg
Sodium1080 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.


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


Cook potatoes and prep

Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in 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 fork-tender, 10-12 min. While potatoes boil, thinly slice green onions.

Form and cook meatballs

Combine turkey, breadcrumbs, green onions and half the garlic puree in a large bowl. Season with salt 1/4 tsp and 1/4 tsp pepper (dbl both for 4 ppl). (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Roll turkey mixture into 8 equal-sized meatballs (16 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

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans, carrots, remaining garlic puree and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper.

Mash potatoes

When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) and sour cream into potatoes until smooth. Season with salt and pepper. Set aside.

Coat meatballs

Whisk together BBQ sauce and plum sauce in another large bowl. When meatballs are done, transfer to the large bowl with BBQ sauce mixture. Stir until meatballs are coated.

Finish and serve

Divide mashed potatoes between plates. Top with BBQ meatballs, spooning over any remaining sauce from the bowl. Serve veggies alongside.

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