Meal Kit

Saucy Chipotle BBQ Cheddar Turkey Meatballs

with green onion mashed potatoes and zucchini

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Soy

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 you!
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!)

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 2 Zucchini
  • 10 oz. Ground Turkey
  • Info
    2 fl. oz. Chipotle BBQ Sauce
  • Info
    2 oz. Shredded Cheddar Cheese
  • 2 Green Onions
  • Info
    1 oz. Sour Cream
  • Info
    2 Tbsp. Italian Panko Blend
  • Info
    ⅓ oz. Butter
  • 1 tsp. Onion Salt

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

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 20 oz. ground turkey, follow same instructions as 10 oz. ground turkey, making 16 meatballs and working in batches, if necessary.

  • If using ground beef, follow same instructions as ground turkey in Steps 3 and 4, searing 2-3 minutes per “side” then roasting in hot oven until beef reaches minimum internal temperature, 8-10 minutes.

  • If using ground pork, follow same instructions as ground turkey in Steps 3 and 4, searing 2-3 minutes per “side” then roasting in hot oven until pork reaches minimum internal temperature, 8-10 minutes.

  1. 1

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.

    Cut potatoes into large, evenly-sized chunks.

    Trim and thinly slice green onions, keeping white and green portions separate.

  2. 2

    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 1/4 cup potato cooking water. Drain potatoes in a colander, then return to pot.

    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, continue recipe.

  3. 3

    Prepare and Sear the Meatballs

    In a mixing bowl, combine panko and 2 Tbsp. water. Set aside, 2 minutes.

    After 2 minutes, add ground turkey, white portions of green onions, cheese, remaining onion salt, and a pinch of pepper. Form 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.

  4. 4

    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, salt, and pepper 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.

  5. 5

    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 heated through, 1-2 minutes.

    Remove from burner. Transfer cooked meatballs to hot pan and gently roll meatballs until coated with sauce. Baking sheet and meatballs will be hot! Use a utensil and oven mitts.

    Plate dish as pictured on front of card, placing any sauce from pan on plate and topping sauce with meatballs. Bon appétit!

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