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.
Before You Cook
Roast Garlic & Broccoli
Place garlic cloves on a small foil piece and drizzle with 1 tsp. olive oil. Form foil into a small pouch and place on one side of prepared baking sheet.
Cut broccoli into bite-sized pieces, if necessary. Place broccoli and garlic on prepared baking sheet. Toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.
Make The Meatballs
Combine ground turkey, mayo, half the parmesan and pot roast seasoning in a mixing bowl. Divide mixture into eight evenly-sized meatballs, about the size of golf balls.
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 and turkey reaches a minimum internal temperature of 165 degrees, 11-13 minutes.
Make The Sauce
Mince the roasted garlic and shallot.
In the same pan, add 1 tsp olive oil, shallots and roasted garlic. Cook 1 minute. Add sauce and bring to a simmer. Add meatballs and stir to coat.
Finish The Dish
Garnish meatballs with remaining parmesan. Plate dish as pictured on front of card. Bon appétit!!
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