Mexican Turkey Meatballs and Spicy Crema with Citrus Slaw
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:5 days
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.
You Will Need
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
Make the Meatballs
Preheat oven to 425 degrees. Spray provided tray with cooking spray
Combine ground turkey, garlic, paprika, panko, chipotle aioli, ½ tsp. salt, and a pinch of pepper. Mix thoroughly, then form into eight evenly-sized meatballs.
Space evenly in tray and top with 1 tsp. olive oil.
Bake Meatballs and Make Slaw
Bake uncovered in hot oven until meatballs reach a minimum internal temperature of 165 degrees, 22-25 minutes.
While meatballs cook, combine slaw mix, vinaigrette , and a pinch of salt and pepper in a mixing bowl.
Finish the Dish
Stem cilantro, reservinng leaves whole.
In another mixing bowl, combine sour cream, hot sauce (to taste), and a pinch of salt and pepper.
Carefully remove tray from oven. Top meatballs with sour cream-hot sauce and cilantro leaves. Bon appétit!
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