Turkey-cranberry meatballs with roasted Brussels sprouts and sweet potato

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey-cranberry meatballs with roasted Brussels sprouts and sweet potato

Dairy-Free, Lean & Clean, Gluten-Free, Mediterranean, Soy-Free

2 Servings, 490 Calories/Serving

30–45 Minutes

Got a post-holiday hankering for a turkey dinner feast? This Thanksgiving-inspired, gluten-free meal will hit the spot.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic sweet potato
  • ½ pound organic Brussels sprouts
  • Sun Basket honey-mustard vinaigrette (apple cider vinegar - honey - Dijon mustard)
  • ¼ cup dried cranberries
  • 10 ounces ground turkey
  • 2 teaspoons dried thyme
  • Sun Basket pumpkin seed dukkah (pumpkin seeds - sesame seeds - coriander - cumin - kosher salt - black pepper)
Chef's Tip
In Step 1, carefully move the roasted vegetables to one end of the sheet pan before tossing with the honey-mustard vinaigrette so you don’t lose some of the dressing to the pan.

Nutrition per serving

Calories: 490, Protein: 27g (54% DV), Fiber: 10g (40% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 75mg (25% DV), Sodium: 260mg (11% DV), Carbohydrates: 60g (20% DV), Total Sugars: 27g, Added Sugars: 17g (34% DV).

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and roast the vegetables

Heat the oven to 425°F.
  • Scrub or peel the sweet potato. Cut the potato into 1-inch pieces.
  • Trim the ends from the Brussels sprouts. Cut the sprouts in half lengthwise.
On a sheet pan, drizzle the sweet potato and Brussels sprouts with 1 to 2 teaspoons oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, stirring once halfway through, until the vegetables are lightly browned and tender, 18 to 20 minutes. Remove from the oven and season to taste with salt and pepper. Drizzle the honey-mustard vinaigrette over the vegetables and toss gently to coat.
While the vegetables roast, prepare the meatballs.

2

Prep the meatballs

  • Coarsely chop the dried cranberries.
  • 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 large bowl, combine the ground turkey, dried thyme, and cranberries, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1½- to 2-inch meatballs.

3

Cook the meatballs

In a medium [large] frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until lightly browned but not yet cooked through, 3 to 4 minutes. Reduce the heat to medium and continue cooking, turning occasionally, until the meatballs are cooked through, 7 to 9 minutes longer. Remove from the heat.

Serve

Transfer the meatballs and roasted vegetables to individual plates. Sprinkle the vegetables with the pumpkin seed dukkah and serve.
Kids Can!
  • Scrub the sweet potato.
  • Toss the vegetables with oil and season.
  • Sprinkle the vegetables with the pumpkin seed dukkah.