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
A note about serious food allergies
It’s a universally accepted truth that Swedish meatballs are the bomb. But before you rush off to the nearest Swedish furniture megastore to get your meatball fix, try this super easy dish you can make at home. Turkey meatballs are seared before braising in a creamy sauce. They’re then served over a bed of springy egg noodles, topped with peas, and paired with a side of tart and sweet cranberry sauce.
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
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
Peel and slice onion into thin strips (julienne). Rinse peas. Combine demi glace base, cornstarch, and 1½ cups of cold water in a small mixing bowl.
Make the Meatballs
Combine ground turkey, breadcrumbs, liquid egg, half the Swedish meatball seasoning (reserve remaining for sauce), and ½ tsp. salt in a bowl. Shape 1½” meatballs (12-15 total) from the turkey mixture, place on a plate, and set aside. Traditionally made with beef, the delicate flavor of ground turkey used here lets the meatball seasonings shine through, all while reducing fat. Win-win!
Sear The Meatballs
Heat a large pan over medium-high heat and add 2 tsp. olive oil. Add meatballs and cook, turning frequently, until a dark brown crust forms on the outside, about 5-7 minutes. Transfer meatballs to plate and reserve. Meatballs will still be raw inside and will finish cooking in the sauce.
Cook The Onion
Place same pan back over medium-high heat and add sliced onions to drippings left over from cooking the meatballs. Cook for 5-7 minutes, stirring occasionally, or until onions are golden brown. Season with a pinch of salt and pepper.
Add the Noodles, Milk, and Meatballs
Keep pan over medium-high heat and add egg noodles, evaporated milk, remaining meatball seasoning, and demi glace-cornstarch slurry to pan and stir. Nestle meatballs into noodles and cover pan with a lid or foil. Cook for 8-10 minutes, stirring occasionally, or until meatballs are thoroughly cooked to 165 degrees. Add 2 Tbsp of water if mixture appears dry. If mixture appears too wet, just cook a bit longer, as sauce will thicken. Season to taste with salt and pepper. Sprinkle peas on top of pan to warm throughout.
Plate the Dish
Scoop a serving of noodles onto a plate and arrange meatballs on top. Serve cranberry sauce on the side or right over the meatballs. Traditionally served with lingonberry sauce, we use cranberry sauce to bump-up your Holiday spirit (and flavor) into boss mode.
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