Mushroom-Smothered Turkey Meatballs

with mashed potatoes and roasted carrots

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

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 oz. Sour Cream
  • Info
    4 tsp. Chicken Demi-Glace
  • 12 oz. Yukon Potatoes
  • 4 oz. Cremini Mushrooms
  • Info
    4 oz. Ricotta
  • 1 tsp. Garlic Salt
  • Info
    2 Tbsp. Italian Panko Blend
  • Info
    ⅗ oz. Butter
  • 12 oz. Ground Turkey
  • 8 oz. Carrot

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
    723
  • Carbohydrates
    55g
  • Fat
    31g
  • Protein
    48g
  • Sodium
    1748mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Roast the Carrots

    Peel, trim, and cut carrots into ¼" slices on an angle. Place carrots on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast in hot oven until tender, 15-18 minutes. While carrots roast, make mashed potatoes.

  • 2

    Make the Mashed Potatoes

    Cut potatoes into chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream, 2 Tbsp. potato cooking water, and half the garlic salt (reserve remaining for meatballs). Mash until smooth. If too thick, add remaining potato cooking water 1 Tbsp. at a time until desired consistency is reached. Cover and set aside. While potatoes boil, prepare ingredients.

  • 3

    Prepare Ingredients and Form Meatballs

    Cut mushrooms into ¼" slices. In a mixing bowl, combine ground turkey, ricotta, panko, and remaining garlic salt. Mix until completely combined. Form turkey mixture into eight equally-sized meatballs.

  • 4

    Start the Meatballs

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add meatballs to hot pan and cook until browned on two “sides”, 2-3 minutes per side. Add mushrooms and reduce heat to medium. Don't worry if pan seems crowded; mushrooms will cook down. Stir often until mushrooms begin to soften, 3-4 minutes.

  • 5

    Finish Meatballs and Finish Dish

    Add 2 Tbsp. water and chicken demi-glace to pan. Cover, and cook until meatballs reach a minimum internal temperature of 165 degrees, 4-5 minutes. Remove from burner and gently stir in butter. Plate dish as pictured on front of card, topping meatballs with sauce. Bon appétit!

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