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.
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
Start the Potatoes
Cut potatoes into 1" chunks.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer and roast in hot oven, 7 minutes.
Carefully remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients and meatballs.
Prepare Shallot and Make Meatballs
Peel and halve shallot. Slice thinly.
In a mixing bowl, combine ground turkey, panko, half the cheese (reserve remaining for sauce), and ¼ tsp. salt. Form turkey mixture into eight evenly-sized meatballs.
Finish the Potatoes and Meatballs
Carefully, push potatoes to one side of baking sheet. Spread into a single layer on their side. Place meatballs in empty space on baking sheet. Baking sheet will be hot! Use a utensil.
Roast in hot oven until potatoes are tender and meatballs are browned and reach a minimum internal temperature of 165 degrees, 15-18 minutes.
While potatoes and meatballs roast, make sauce.
Make the Sauce
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and shallot to hot pan and stir occasionally until tender, 3-4 minutes.
Add marinara and wine and bring to a simmer.
Once simmering, add half the cream. Bring to a boil.
Once boiling, add remaining cream and remaining cheese. Return to a boil.
Once boiling again, cook until thickened, 2-3 minutes.
Remove from burner.
Toast Rolls and Finish Dish
Place rolls directly on oven rack in hot oven and bake until warm and slightly toasted, 3-5 minutes.
Carefully remove from oven. Plate dish as pictured on front of card, placing meatballs then sauce in toasted rolls. Bon appétit!
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