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Sweet and Savoury Turkey Meatballs

with Sherry and Pan Roasted Parsnip, Potato and Apple

30 min

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A seasonally-inspired plate of pan-roasted parsnips, red-skinned potatoes, and sautéed apple with fresh thyme, red onion, and delicious turkey meatballs seasoned with our spice blend and chili flakes for a little heat. Sherry wine and vinegar adds a superb tang to the veggie sauté, rounded out with a touch of honey.

What We'll Send

Ground Turkey
New Zealand Royal Gala Apple
Green Swiss Chard
Thyme Fresh
Sherry Vinegar
Sherry Cooking Wine
Liquid Honey
Red Pepper Flakes
Pine Nuts
Red Onion Diced 1/4"
Parsnip Diced 1/4"
Red Potato
Spice Blend
Ground Ginger, Granulated Garlic
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 683
Fat 39g
Protein 35g
Carbohydrates 56g

What You'll Need

Cooking Directions


Tip: Cooking a 4 serving recipe? Cook vegetables and meatballs in separate skillets, adding the cooked meatballs to the rest at the end to coat with sauce.


Dice + Cook Root Vegetables:

Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large skillet over medium-high heat. Wash and cube potato into ½ inch pieces. Add to hot skillet with parsnip. Season with salt and saute for 5-7 minutes until slightly golden. Place vegetables on a plate. Wash, pick and chop thyme, and set aside. Wash, core, and cut apple into ¼ inch pieces


Prepare + Cook Meatballs:

Meanwhile, add ground turkey to a mixing bowl with spice blend, red pepper flakes, and salt to taste. Mix well and form into 8 meatballs. Place onto a large plate. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil to the same skillet over medium heat, and add meatballs. Cook for 5-7 minutes, turning periodically to brown outside evenly. Check the inside of one meatball and ensure that it is almost cooked.


Finish Dish:

Add red onion and apple to the skillet and toss. Cook for about 2 minutes, then add the root vegetables back to pan with chopped thyme. Increase heat to medium-high and saute for 2 minutes. Add pine nuts, sherry vinegar, sherry cooking wine, and honey to the skillet. Stir to mix, reduce heat to low, and cover with a lid, leaving enough room for steam to escape. Simmer for 5 minutes.


Cook Swiss Chard:

While meatballs are simmering, heat 1 tbsp (2 tbsp for 4 servings) butter to a medium-sized pot over medium heat. Wash and cut swiss chard into 1 inch ribbons. Add to hot butter and saute for 2-3 minutes, or until tender and bright green. Season to taste with salt and pepper.



Divide the swiss chard and root vegetable mixture between serving plates. Top with turkey meatballs. Drizzle any remaining pan sauce over top. Enjoy!

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