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
A note about serious food allergies
The title of the meal may sound like one of those shows, we can't say which one, where chefs are given a bushel of ingredients and some minutes to come up with something fabulous. Rhymes with “Mouse Punters.” (Whoops, wrong show.) Anyway, this isn't some random basket with raspberry, turkey, and chipotle. Our chefs know their flavors: tender turkey, slightly sweet, slightly tart raspberry, and smoky chipotle combine for sublime taste bud nirvana. And now you'll know what to do if you ever get this group of ingredients when you're on that show that rhymes with “Hop Ref.” Uh…
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
Prepare Ingredients and Form Meatballs
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
In a mixing bowl, combine ground turkey, panko, half the seasoned salt (reserve remaining for Brussels sprouts), and a pinch of pepper. Form mixture into eight evenly-sized meatballs. Set aside.
Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, remaining seasoned salt, and a pinch of pepper.
Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.
While Brussels sprouts roast, cook meatballs.
Cook the Meatballs
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add meatballs to hot pan and stir occasionally until browned all over, 2-3 minutes.
Add ¼ cup water and cover pan. Cook until liquid is almost all evaporated and meatballs reach a minimum internal temperature of 165 degrees, 6-8 minutes.
Transfer meatballs to a plate. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook meatballs to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir until aromatic, 60-90 seconds.
Stir in chipotle raspberry sauce, Dijon, and 1 Tbsp. water. Bring to a simmer.
Once simmering, immediately remove from burner. Add meatballs and stir until completely coated.
Finish the Dish
Plate dish as pictured on front of card, placing meatballs on sauce. Bon appétit!
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