Jalapeño BBQ Turkey Meatballs with Cauliflower and Zucchini
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
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
Preheat oven to 425 degrees. Remove lid and label, if needed. When ingredient appears in recipe, remove from packaging. Mix cauliflower, zucchini, 1 tsp. olive oil, and the seasoned salt in bottom of provided tray. Spread into a single layer on one side of tray.
Prepare The Meatballs
Combine ground turkey, saltines, ¼ tsp. salt, and a pinch of pepper on tray lid.
Divide mixture into six evenly-sized meatballs, about the size of golf balls. Place meatballs on empty half of tray.
Roast The Meatballs
Roast in a hot oven until cauliflower is tender and meatballs have reached a minimum internal temperature of 165 degrees, 24-28 minutes.
Transfer meatballs to a plate. Add jalapeno jelly and bbq sauce on empty half of tray and stir to combine (it's fine if some of the grease is stirred into the sauce).
Plate dish as pictured on front of card, topping vegetables with crispy jalapenos. Bon appétit!
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