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Hearty Turkey Meatball and Mushroom Stew
with Roasted Garlic Parmesan Mash
Meatball and mushroom stew is kind of like the food equivalent of a well-worn, fuzzy sweater – comforting, familiar and warm. It’s a timeless dish that never goes out of fashion!
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
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Aromatics Blend
113 g
Mushrooms
56 g
Green Peas
4 unit
Garlic, cloves
460 g
Russet Potato
1 unit
Beef Broth Concentrate
1 tbsp
Beef Stock Powder
(Contains Soy, Sulphites)
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
¼ cup
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
½ tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Combine breadcrumbs and 1 tbsp milk (dbl for 4 ppl) in a large bowl. Set aside. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a medium 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, thinly slice mushrooms. Arrange unpeeled garlic cloves on a small piece of foil, then drizzle with 1/2 tbsp oil (dbl for 4 ppl). Wrap foil around garlic to create a sealed package. Place garlic package directly on the top rack of the oven and roast until tender, 14-15 min.
Meanwhile, add turkey, half the Parmesan and half the stock powder to the bowl with breadcrumb mixture. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with salt and pepper, then combine. Roll turkey mixture into 8 equal-sized meatballs (16 for 4 ppl).Arrange meatballs on a foil-lined baking sheet. Once garlic has roasted for 5 min, roast meatballs in the middle of the oven until cooked through, 10-12 min.**
Meanwhile, heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then aromatics blend and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min. Reduce heat to medium.Sprinkle flour over veggies. Cook, stirring often, until coated, 1-2 min. Add broth concentrate, peas, remaining stock powder and 1/2 cup water (dbl for 4 ppl). Cook, stirring occasionally, until stew thickens slightly, 5-6 min.
When potatoes are fork-tender, drain and return them to the same pot, off heat. Carefully remove roasted garlic from the foil, then peel cloves. Mash roasted garlic, remaining Parmesan, 1 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.
Add meatballs to stew. Stir gently to combine, 1 min. Divide roasted garlic Parmesan mash between bowls. Top with meatball and mushroom stew.
