In order to bring you the best organic produce, some ingredients may differ from those depicted.
Turkey and zucchini meatballs with roasted potatoes and fried eggs
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 570 Calories/Serving
You can always count on mom to make the best meatballs. Just ask a Sunbasket chef: “This recipe is inspired by mom’s delicious meatballs made with ground meat, zucchini, and spices.”
In your bag
- ¾ pound organic gold or red new potatoes
- 1 organic red onion
- 1 organic zucchini or yellow squash
- Your choice of protein
- Sunbasket meatball spice blend (onion powder - granulated garlic - sweet smoked paprika)
- 2 eggs
- Sunbasket tomato sauce (tomatoes - onions - garlic - olive oil - salt - spices)
Calories 570, Total Fat 25g (32% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 230mg (77% DV), Sodium 360mg (16% DV), Total Carb. 54g (20% DV), Fiber 8g (29% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 34g
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, Sesame.
Wash produce before use
Prep the vegetables and meatballs
Heat the oven to 425°F.
- Scrub the potatoes. Cut the potatoes into ½-inch pieces.
- Peel and coarsely chop the onion. Finely chop enough onion to measure 2 tablespoons [¼ cup] for the meatballs.
- Using the large holes of a box grater, coarsely grate the zucchini. Wrap the zucchini in a kitchen towel and squeeze to remove as much moisture as possible.
- Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, combine the ground meat, finely chopped onion, zucchini, and meatball spice blend. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into 1-inch meatballs.
Roast the vegetables and meatballs
On one end of a sheet pan [on 1 sheet pan], toss the potatoes and coarsely chopped onion with 2 to 3 teaspoons oil; season with salt and pepper and spread in an even layer. On the other end of the sheet pan [on a 2nd sheet pan], brush the meatballs with 2 to 3 teaspoons oil and spread in an even layer.
Roast, stirring the vegetables and turning the meatballs halfway through, until the vegetables are tender and lightly browned and the meatballs are browned and cooked through, 15 to 20 minutes. When the vegetables and meatballs are almost done, prepare the eggs.
Cook the eggs
In a medium frying pan over medium heat, warm 1 to 2 teaspoons butter or oil (from your pantry) until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.
Transfer the meatballs and vegetables to individual plates and drizzle with the tomato sauce. Top with the fried eggs and serve.
- Scrub the potatoes.
- Measure the onion.
- Squeeze the moisture from the zucchini.
- Toss the vegetables with oil and season.
- Time the cooking.