Chipotle BBQ Cheddar Turkey Meatballs

with green onion mashed potatoes & zucchini

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Soy

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 you!
A note about serious food allergies

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)

  • Info
    ⅓ oz. Butter
  • Info
    3 oz. Sour Cream
  • Info
    1 oz. Shredded Cheddar Cheese
  • 1 tsp. Onion Salt
  • Info
    2 Tbsp. Italian Panko Blend
  • 12 oz. Ground Turkey
  • 2 Green Onions
  • 12 oz. Yukon Potatoes
  • Info
    2 fl. oz. Chipotle BBQ Sauce
  • 2 Zucchini

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.

  • Nutrition (per serving)

  • Calories
    697
  • Carbohydrates
    45g
  • Fat
    34g
  • Protein
    42g
  • Sodium
    1730mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Trim zucchini ends, halve lengthwise, and cut into ½" 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 ¼ 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, ¼ 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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