All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
What is comfort food? You may also ask what's "good music" or a "pretty painting." It depends on the individual, a subjective standard. Saying all that, objectively, this meal is total comfort food. Creamy mashed potatoes, moist meatballs, and a rich, buttery mushroom sauce to blanket it all? We've already got our slippers and jammies on. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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
Customize It Instructions
If using ground beef, follow same instructions as ground turkey in Steps 3, 4, and 5. In Step 5, cook until meatballs reach a minimum internal temperature of 160 degrees, 4-5 minutes.
Roast the Carrot
Peel, trim, and cut carrot into ¼" slices on an angle.
Place carrot 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 carrot roasts, make mashed potatoes.
Make the Mashed Potatoes
Cut potatoes into evenly-sized 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 garlic salt. 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.
Prepare Ingredients and Form Meatballs
Cut mushrooms into ¼" slices.
In a mixing bowl, combine ground turkey, ricotta, panko, and ¼ tsp. salt. Mix until completely combined.
Form turkey mixture into eight equally-sized meatballs.
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. Cover, and reduce heat to medium. Don't worry if pan is crowded; mushrooms will cook down. Stir occasionally until mushrooms soften, 4-6 minutes.
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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