Honey Turkey Meatballs
with Dried Cranberries and Creamy Smashed Potatoes
Tender pork meatballs with a sweet sauce, creamy smashed potatoes and festive cranberries will remind you of a holiday feast any time of year!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
350 g
Yellow Potato
170 g
Carrot
200 g
Zucchini
¼ cup
Dried Cranberries
2 tbsp
Honey
1 tbsp
Dijon Mustard
(Contains Mustard)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
56 mL
Cream
(Contains Milk)
1 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve potatoes (if larger, quarter them). Add potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) to 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 potatoes are fork-tender, 10-12 min.
Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Halve zucchini lengthwise, then cut into 1/2-inch half moons. Finely chop dried cranberries.
Line a baking sheet with parchment paper.Add turk, breadcrumbs and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl), then transfer to the prepared baking sheet. Roast meatballs in the middle of the oven until cooked through, 10-12 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add carrots and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until starting to soften, 2-3 min. Add zucchini. Cook, stirring occasionally, until veggies are tender-crisp and any water is absorbed, 4-5 min. Season with salt and pepper, to taste. Remove from heat. Transfer veggies to a plate, then cover to keep warm.
Add 1/3 cup water (1/2 cup for 4 ppl), broth concentrate, honey and Dijon to the same pan. Season with pepper, then whisk to combine. Add dried cranberries. Bring to a simmer over medium.Once simmering, cook, stirring often, until sauce thickens slightly, 2-3 min. When meatballs are done, add to the pan with sauce. Toss to coat.
When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash cream and 1 tbsp butter (dbl for 4 ppl) into potatoes until creamy. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste. Divide smashed potatoes and veggies between plates. Top potatoes with meatballs and any remaining sauce from the pan.
