All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
What do you get when you mix a buffalo and a turkey? A very confused animal, for starters. But you also get these succulent, delightful meatballs, coated in the sauce of lip-smacking heat. (Or not, you control the sauce!) Ranch-y cauliflower rounds out (get it, rounds out?) a meal that’s got it all - fusion, flavor, and fun. (Or confusion? That poor buffaturkey…)
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut cauliflower florets into large bite-sized pieces.
Trim and thinly slice white portions of green onions. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Combine sour cream and ranch seasoning in a mixing bowl. Set aside.
Cook the Cauliflower
Place cauliflower florets on prepared baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil into cauliflower.
Spread into a single layer and roast in hot oven until tender, 16-20 minutes.
While cauliflower roasts, make meatballs.
Prepare the Meatballs
Combine ground turkey, blue cheese, white portions of green onions, and a pinch of salt and pepper in another mixing bowl.
Form mixture into eight golf ball-sized meatballs.
Cook the Meatballs
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add meatballs to hot pan and stir occasionally until browned all over and turkey reaches a minimum internal temperature of 165 degrees, 12-14 minutes.
If using ground beef, stir occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 10-14 minutes.
Remove from burner and add hot sauce (to taste) and butter. Stir until meatballs are coated.
Finish the Dish
Plate dish as pictured on front of card, spooning sauce over cauliflower and garnishing meatballs with green portions of green onions. Bon appétit!
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