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
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!)
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
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
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.
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.
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.
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.
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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