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
Prepare the Ingredients
Cut mushrooms into ¼" slices. Mince garlic. Stem thyme. In a mixing bowl, combine ground turkey, seasoning blend, and half the Parmesan.
Start the Meatballs
Form turkey mixture into 10 golf ball-sized meatballs. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and meatballs to hot pan. Stir occasionally until lightly browned on all sides, 3-4 minutes. Transfer to a plate. Meatballs will finish cooking in a later step. Reserve pan; no need to wipe clean.
Make the Broccoli Mash
Cut broccoli into florets if necessary. Add broccoli and garlic to boiling water and cook until bright green and very tender, 3-5 minutes. Drain in a colander and return to pot. Drain as much water from broccoli as you can. Mash until desired consistency. Add remaining Parmesan and a pinch of salt and pepper. Thoroughly combine. Cover and set aside.
Make the Sauce
Return pan used to start meatballs to medium-high heat. Add 1 tsp olive oil, mushrooms and thyme (reserve a pinch for garnish) to hot pan. Stir occasionally until mushrooms brown, 1-2 minutes. Combine ¾ cup water and cornstarch. Add water-cornstarch mix and demi-glace to pan and bring to a simmer.
Finish the Meatballs
Return meatballs to pan with sauce. Cover and cook until sauce slightly thickens and meatballs reach a minimum internal temperature of 165 degrees, 8-10 minutes.
Finish the Dish
Serve meatballs on a plate alongside broccoli mash. Top meatballs with sauce. Garnish with remaining thyme.
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