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Turkey Meatballs

Turkey Meatballs

with Cranberry Chutney, Potato Mash and Carrot Coins

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Happy Thanksgiving to our friends in the south! We've paired down the mess and stress of a thanksgiving meal with these mini turkey meatballs and cranberry chutney. All the things you love about the holidays in only 35 mins!


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Turkey

¼ cup

Dried Cranberries

6 tbsp

Apricot Spread

½ cup

Panko Breadcrumbs


680 g

Yellow Potato

6 tbsp

Sour Cream


10 g


340 g

Carrot, coins

100 g


10 g


6 g


Not included in your delivery

2 tbsp



2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories551 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate73 g
Sugar24 g
Dietary Fiber7 g
Protein28 g
Cholesterol114 mg
Sodium289 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Garlic Press
Measuring Spoons
Measuring Cups
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F (to roast carrots and meatballs). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into quarters. In a medium pot, combine potatoes with 2 tsp salt and 6 cups water. Bring to a boil over high heat. Once boiling, cook (covered) until the potatoes are fork-tender, 10-12 min. Meanwhile, grate the shallots. Finely chop the chives. Strip 1 tbsp thyme leaves from the stem. Peel, then mince or grate garlic.


On a parchment-lined baking sheet, toss the carrot coins with 1 tbsp oil and 1 tbsp apricot jam. Season with salt and pepper. Roast in the bottom of the oven, stirring halfway through cooking, until golden-brown, 18-20 min.


Meanwhile, in a medium bowl, combine the turkey, panko, shallot, garlic, and 1/2 tbsp thyme. Season with 1/4 tsp salt and 1/4 tsp pepper. Form the mixture into twelve 1-inch thick meatballs.


Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the meatballs. Sear until slightly golden-brown, 1-2 min per side. Remove the pan from heat and transfer the meatballs to another baking sheet. Roast in the middle of the oven until cooked through, 7-8 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**) (TIP: Cut a meatball open to make sure it's not pink inside!)


Meanwhile, using the same pan, add the cranberries, 1/2 cup water, remaining thyme and remaining jam. Cook, stirring together, over high heat, until thick and bubbly, 1-2 min. Remove from heat and set aside. Drain potatoes and return them to the pot. Using a fork or potato masher, roughly mash 2 tbsp butter, sour cream and chives into potatoes. Season with salt and pepper.


Add the meatballs to the pan with the chutney and stir together. Divide the mash, carrots and meatballs between plates. Spoon over any remaining chutney.