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