Turkey Swedish Meatballs

with Egg Noodles & Sour Cherry Preserves

Moderate | 30 min

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Contains: Barley, Egg, Fish, Milk, Mustard, Soy, Sulphites, and Wheat.

May Contain: Peanuts, Sesame, Shellfish, Tree Nuts, and other sources of Gluten.

What We'll Send

Onion Sliced
Red Pepper Flakes
Unbleached Flour
Parmesan Cheese
Broad Egg Noodles
Fresh Thyme
Salt Spring Kitchen Co. Sour Cherry Rhubarb Preserve
White Cooking Wine
Ground Turkey
Organic Chicken Stock Cube
Sour Cream
Worcestershire Sauce
Spice Blend
Ground Allspice, Dried Mustard, Nutmeg, Marjoram
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1139
Fat 47g
Protein 54g
Carbohydrates 118g

Cooking Directions


Cook Noodles
- Bring 2-1/2 litres salted water to a boil over high heat.
- Add broad egg noodles and cook for 8–9 minutes or until al dente.
- Drain noodles in a fine mesh sieve.
- Wash and thinly slice chives.
- When noodles are cooked, add back to the same pot, toss with 2 tbsp. butter and half of the chives.
- Season to taste with salt and pepper.
- Cover with a lid and keep warm.


Prepare Ingredients
- Wash spinach and thyme.
- Roughly chop spinach and set aside.
- Pick and chop thyme leaves.
- Whisk unbleached flour and chicken stock cube into 1-1/2 cup cold water until evenly mixed without clumps.


Prepare + Cook Meatballs
- Drain ground turkey and pat dry with paper towel.
- In a large mixing bowl, add ground turkey, parmesan cheese, salt and pepper, and a pinch of red pepper flakes.
- With clean hands, mix together until everything is evenly distributed.
- Form into 8 meatballs.
- Wash hands with warm soapy water.


Cook Meatballs
- Heat 2 tbsp. olive oil in a large skillet over medium high.
- Once hot, add meatballs and cook for 5–6 minutes, turning as they brown, until evenly browned and internal temperature is between 90-100°F.


Prepare Sauce
- Add onions to skillet with meatballs and cook for 1–2 minutes or until starting to become tender and golden.
- Stir in garlic, spice blend, and thyme for 30 seconds or until fragrant.
- Stir in white cooking wine and Worcestershire sauce.
- Turn heat to medium and slowly stir in water/flour mixture until sauce begins to thicken.
- Season to taste with remaining red pepper flakes.
- Simmer for 5–6 minutes until meatballs are an internal temperature of 165°F.


Finish + Serve
- Stir sour cream into the sauce.
- Add spinach, cover with a lid and cook for 1–2 minutes or until spinach is bright green and tender.
- Season to taste with salt and pepper.
- Divide noodles into large serving bowls and spoon meatballs and sauce over top.
- Garnish with remaining chives and sour cherry preserves on the side.
- Enjoy!

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