Turkey Meatballs and Mushroom Gravy

with roasted parsnips and carrots

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

What's better than gravy? Gravy loaded with mushrooms, a delicious umami-burst in every bite. They give the meatballs just that added oomph that turns dinner time into something special.

In Your Box (serves 2)

  • 12 oz. Ground Turkey
  • 4 oz. Cremini Mushrooms
  • Info
    4 Saltine Crackers
  • Info
    4 oz. Stroganoff Sauce
  • 2 tsp. Chimichurri Seasoning
  • Info
    2 oz. Ricotta
  • 4 oz. Parsnip
  • 8 oz. Carrot

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
    616
  • Carbohydrates
    32g
  • Fat
    36g
  • Protein
    39g
  • Sodium
    1670mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Start the Vegetables

    Peel, trim, and cut carrot and parsnip into ½" pieces. Place vegetables on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and half the seasoning blend (reserve remaining for meatballs). Spread into a single layer on one half of baking sheet. Roast in hot oven until starting to brown, 5-8 minutes. Carefully remove from oven. Vegetables will finish cooking in a later step. While vegetables roast, prepare ingredients.

  • 2

    Prepare Ingredients and Form Meatballs

    Coarsely crush crackers. Cut mushrooms into ¼" slices. In a mixing bowl, combine turkey, ricotta, crushed crackers, remaining seasoning blend, and a pinch of salt and pepper. Form mixture into eight equally-sized meatballs.

  • 3

    Cook Meatballs and Finish Vegetables

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add meatballs to hot pan and sear until browned on two “sides,” 2-3 minutes per side. Remove from burner. Transfer meatballs to empty half of baking sheet. Wipe pan clean and reserve. Roast in hot oven until vegetables are tender and meatballs reach a minimum internal temperature of 165 degrees, 10-12 minutes. While vegetables and meatballs roast, make gravy.

  • 4

    Make the Gravy

    Return pan used to cook meatballs to medium-high heat and add 1 tsp. olive oil. Add mushrooms to hot pan and cook undisturbed until browned and tender, 5-7 minutes, stirring once halfway through. Stir in Stroganoff sauce until heated through, 1-2 minutes. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, spooning mushroom gravy over meatballs. Bon appétit!

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