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American Recipes
Turkey Meatballs

Turkey Meatballs

with Cranberry Chutney, Potato Mash and Carrot Coins

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3.1 / 4 Ratingout of 550 ratings
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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!

Allergens:Sulphites/SulfiteWheat/BléMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Minced Turkey

¼ cup

Dried Cranberries

6 tbsp

Apricot Jam

(ContainsSulphites/Sulfite)

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

680 g

Yellow Potato

6 tbsp

Sour Cream

(ContainsMilk/Lait)

10 g

Chives

340 g

Carrot, coins

100 g

Shallot

10 g

Thyme

6 g

Garlic

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories551 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate73 g
Sugar24 g
Dietary Fiber7 g
Protein28 g
Cholesterol114 mg
Sodium289 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Garlic Press
Measuring Spoons
Measuring Cups
Grater
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!)

5

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.

6

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.