Meal Kit

Turkey Meatballs and Sofrito Cream

with zucchini and poblano gratin

Prep & Cook Time: 60+ 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

In Your Box (serves 2)

  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • Info
    2 Saltine Crackers
  • 1 Shallot
  • 1 Zucchini
  • Info
    1 oz. Light Cream Cheese
  • ½ tsp. Garlic Salt
  • 1 Poblano Pepper
  • Info
    4 fl. oz. Cream Sauce Base
  • 2 oz. Sofrito Sauce
  • 12 oz. Ground Turkey

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
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Large 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
  1. 1

    Prepare The Ingredients

    Crush crackers Stem poblano peppers, seed, and cut into ½" dice .Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Trim zucchini ends, halve lengthwise, and cut into ½" slices

  2. 2

    Prepare The Meatballs

    Mix ground turkey, crackers, and a pinch of salt and pepper in mixing bowl until completely combined. Form into eight equally-sized meatballs. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add meatballs to hot pan and stir occasionally until browned all over, 3-4 minutes. Transfer to baking sheet with the gratin and bake until turkey reaches a minimum internal temperature of 165 degrees, 11-13 minutes. Reserve pan, no need to wipe clean. While meatballs cook, cook the vegetables.

  3. 3

    Cook The Vegetables

    In a medium non stick pan over medium high heat, add 1 tsp olive oil. Add peppers and cook, stirring occasionally, until tender, 5-7 minutes. Add zucchini, shallot, and garlic salt. Cook 2-3 minutes.

  4. 4

    Make The Gratin

    Add cream base and bring to a simmer. Add vegetable mixture to prepared casserole dish. Top with cheese. Add to baking sheet and bake in a hot oven until bubbly, 8-10 minutes.

  5. 5

    Make The Sauce and Finish The DIsh

    In the same pan used for the meatballs, add 1 tsp olive oil. Add sofrito sauce, cream cheese, and ¼ cup of water and bring to a simmer. Remove from heat. Plate dish as pictured on front of card. Bon appétit!

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