In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mediterranean turkey meatballs with chard and red pepper–cashew crema
Dairy-Free, Carb-Conscious, Paleo, Lean & Clean, Mediterranean, Family-Friendly, Diabetes-Friendly, Soy-Free, Gluten-Free
2 Servings, 530 Calories/Serving
Warming spices and dried currants add subtle sweetness and tang to these easy paleo turkey meatballs.
In your bag
- 2 tablespoons currants
- 1 organic yellow onion
- 10 ounces ground turkey
- Sun Basket meatball spice blend (granulated garlic - coriander - cumin)
- 2 tablespoons flaxseed meal
- 1 bunch organic rainbow or other chard (about ½ pound)
- 1 organic lemon
- 1 or 2 cloves organic peeled fresh garlic
- Sun Basket red pepper–cashew crema (roasted red peppers - cashew butter - garlic - lemon juice - kosher salt)
Calories: 530, Protein: 36g (72% DV), Fiber: 8g (32% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 2.5g, Saturated Fat: 6g (30% DV), Cholesterol: 100mg (33% DV), Sodium: 670mg (28% DV), Carbohydrates: 35g (12% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the meatballs
- In a small bowl, cover the currants with hot tap water and soak until plumped, 4 to 5 minutes, then drain.
- Peel and thinly slice enough onion to measure ½ cup [1 cup]; set aside for the chard. Finely chop enough of the remaining onion to measure ¼ cup [½ cup].
- Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, combine the meatball spice blend, flaxseed meal, currants, and finely chopped onion. Add the turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.
Cook the meatballs
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate and cover to keep warm. Do not clean the pan. Meanwhile, prepare the remaining ingredients.
Prep the remaining ingredients
- Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
- Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
Cook the chard
In the same pan used for the meatballs, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the thinly sliced onion and chard stems, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Add the chard leaves and 1 tablespoon [2 TBL] lemon juice, season with salt and pepper, and cook, stirring occasionally, until the stems start to soften and the leaves are wilted, 2 to 3 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the chard and meatballs to individual plates. Spoon the red pepper–cashew crema over the meatballs and serve with the lemon wedges.
- Measure the onion.
- Strip the chard leaves.
- Juice the lemon.
- Press the garlic (if you have a press).
- Spoon the crema over the meatballs.