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
Bring some serious oomph to the workaday meatballs with these cheddar stunners, bathed in a sauce of chipotle BBQ that adds both the serious spice and the fun sweet. Healthy zucchini and delicious fluffy mashed potatoes bring together a meal that’s more than the sum of its parts. (But those parts are fantastic!)
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
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Trim zucchini ends, halve lengthwise, and cut into ½" half-moons.
Cut potatoes into large evenly-sized chunks.
Make the Potatoes
Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes in a colander.
Return potatoes to pot and add butter, half the onion salt (reserve remaining for meatballs), 1 Tbsp. potato cooking water, and sour cream. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Stir in green portions of green onions. Cover and set aside.
While potatoes boil, make meatballs.
Prepare the Meatballs
In a mixing bowl, combine ground turkey, white portions of green onions, panko, cheese, remaining onion salt, and a pinch of pepper. Form turkey mixture into eight evenly-sized meatballs.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add meatballs to hot pan and sear on two "sides" until browned, 2-3 minutes per side.
Transfer meatballs to one half of prepared baking sheet. Reserve pan; no need to wipe clean.
Roast the Meatballs and Zucchini
Place zucchini on empty half of baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into zucchini. Spread zucchini into a single layer on their side.
Roast in hot oven until zucchini is tender and meatballs reach a minimum internal temperature of 165 degrees, 8-10 minutes.
Glaze Meatballs and Finish Dish
Return pan used to sear meatballs to medium heat. Add chipotle BBQ sauce and 1 Tbsp. water to hot pan. Stir constantly until combined and warm, 1-2 minutes.
Remove from burner. Add cooked meatballs to hot pan and gently roll meatballs until coated with sauce.
Plate dish as pictured on front of card, placing meatballs on sauce. Bon appétit!
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