Jalapeño BBQ Turkey Meatballs with Cauliflower and Zucchini

easy prep & pan included

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

Calories Conscious
Carb Conscious
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

In Your Box (serves 2)

  • Info
    2 Saltine Crackers
  • Info
    ½ oz. Crispy Jalapeños
  • ½ tsp. Seasoned Salt Blend
  • 4 oz. Sliced Zucchini
  • 8 oz. Cauliflower Florets
  • Info
    1 fl. oz. Golden BBQ Sauce
  • 1 6711 PAN & LID
  • 2 oz. Hot Jalapeño Jelly
  • 12 oz. Ground Turkey

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
    455
  • Carbohydrates
    35g
  • Fat
    18g
  • Protein
    35g
  • Sodium
    1034mg

Recipe Steps

  • 1

    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.

  • 2

    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.

  • 3

    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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