Raspberry Chipotle Turkey Meatballs

with roasted Brussels sprouts

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat

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

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…

In Your Box (serves 2)

  • 2 Garlic Cloves
  • ½ oz. Dijon Mustard
  • 2 tsp. Seasoned Salt Blend
  • Info
    ¼ cup Panko Breadcrumbs
  • 1 fl. oz. Roasted Chipotle and Raspberry Sauce
  • 12 oz. Brussels Sprouts
  • 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
    30g
  • Fat
    22g
  • Protein
    37g
  • Sodium
    1714mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare Ingredients and Form Meatballs

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Mince garlic. 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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, placing meatballs on sauce. Bon appétit!

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