Meal Kit

Turkey Salisbury Meatballs

with broccoli mash

Prep & Cook Time: 25-35 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)

  • 4 oz. Button Mushrooms
  • 2 Garlic Cloves
  • 3 Thyme Sprigs
  • 12 oz. Ground Turkey
  • Info
    1 Tbsp. Meatloaf Seasoning
  • Info
    1 oz. Grated Parmesan Cheese
  • 10 oz. Broccoli Florets
  • 1 Tbsp. Cornstarch
  • Info
    2 tsp. Chicken Demi-Glace

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
    460
  • Carbohydrates
    22g
  • Fat
    26g
  • Protein
    39g
  • Sodium
    996mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan
  • 1 Colander

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

    Cut mushrooms into ¼" slices. Mince garlic. Stem thyme. In a mixing bowl, combine ground turkey, seasoning blend, and half the Parmesan.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Finish the Dish

    Serve meatballs on a plate alongside broccoli mash. Top meatballs with sauce. Garnish with remaining thyme.

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