Smart Cheddar and Turkey Meatballs
with Blueberry BBQ Sauce and Roasted Veggies
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Sweet potato • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Ground turkey • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Limes • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Oats, Rye, Sesame, Soy, Wheat, Barley May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
2 g
Garlic Salt
(May contain traces of: Sulphites, Peanuts, Triticale, Mustard, Tree nuts, Soy, Milk, Wheat, Sesame)
1 unit(s)
Blueberry Jam
2 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Fish, Egg, Sulphites, Crustaceans, Soy, Milk, Wheat, Sesame, Gluten)
250 g
Yellow Potato
170 g
Green Beans
1 unit(s)
Green Onion
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 23-25 min, flipping halfway through, until tender and golden.
- Meanwhile, thinly slice green onion.
- To a large bowl, add turkey, breadcrumbs, cheese and green onions. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On another parchment-lined baking sheet, arrange meatballs.
- Roast in the middle of the oven 12-14 min, until golden and cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high.
- Trim green beans.
- When the pan is hot, add green beans and 1/4 cup (1/2 cup) water. Cook 4-5 min, stirring occasionally, until water evaporates and beans are tender.
- Add 1 tbsp (2 tbsp) butter. Cook 1 min, stirring often, until green beans are coated and tender. Season with salt and pepper.
- Remove from heat and cover to keep warm.
- To a small pot, add blueberry jam and 1 tbsp (2 tbsp) water.
- Cook over medium for 30 sec, whisking constantly, until jam is smooth and warmed through.
- Reduce heat to medium-low.
- Add half the BBQ sauce to the pot (use all for 4 servings). Cook 1 min, whisking occasionally, until well-combined and warmed through.
- Remove the pan from heat.
- Divide potatoes, green beans and meatballs between plates.
- Spoon blueberry-BBQ sauce over meatballs.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook pork.**
