Meal Kit
Chipotle BBQ Cheddar Turkey Meatballs
with green onion mashed potatoes & zucchini
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat, Soy
Chef
Patrick Le Beau
Bring some serious oomph to the workaday meatballs with these cheddar stunners, bathed in a sauce of chipotle BBQ that adds both the serious spice and the fun sweet. Healthy zucchini and delicious fluffy mashed potatoes bring together a meal that’s more than the sum of its parts. (But those parts are fantastic!)
In Your Box (serves 2)
- 12 oz. Ground Turkey
- 12 oz. Yukon Potatoes
- 2 Zucchini
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3 oz. Sour Cream
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2 fl. oz. Chipotle BBQ Sauce
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1 oz. Shredded Cheddar Cheese
- 2 Green Onions
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2 Tbsp. Italian Panko Blend
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⅓ oz. Butter
- 1 tsp. Onion Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) WPeMnvPk
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Calories680
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Carbohydrates47g
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Net Carbs42g
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Fat35g
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Protein42g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef or ground pork, follow same instructions as ground turkey.
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1 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Trim zucchini ends, halve lengthwise, and cut into 1/2" slices.Cut potato into large chunks. -
2 Make the Potatoes
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.Add butter, half the onion salt (reserve remaining for meatballs), 1 Tbsp. potato cooking water, and sour cream. Mash until smooth. If dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Stir in green portions of green onions. Cover and set aside.While potatoes boil, make meatballs. -
3 Prepare the Meatballs
In a mixing bowl, combine ground turkey, white portions of green onions, Italian panko, cheese, remaining onion salt, and a pinch of pepper. Form turkey mixture into eight evenly-sized meatballs.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add meatballs to hot pan and sear on two sides until browned, 2-3 minutes per side.Transfer meatballs to one half of prepared baking sheet. Meatballs will finish cooking in a later step.Reserve pan; no need to wipe clean. -
4 Cook Meatballs and Zucchini
Place zucchini on empty half of baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into zucchini.
Spread zucchini into a single layer on their side. Roast in hot oven until zucchini is tender and meatballs reach a minimum internal temperature of 165 degrees, 8-10 minutes. -
5 Glaze Meatballs and Finish Dish
Return pan used to sear meatballs to medium heat. Add chipotle BBQ sauce and 1 Tbsp. water to hot pan. Stir constantly until combined and warm, 1-2 minutes.
Remove from burner. Add cooked meatballs and gently stir until coated with sauce.Plate dish as pictured on front of card, serving meatballs on sauce. Bon appétit!
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