Turkey meatballs in black garlic–tahini sauce over sweet potato mash

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

Turkey meatballs in black garlic–tahini sauce over sweet potato mash

Signature Sauce

Turkey meatballs in black garlic–tahini sauce over sweet potato mash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

25–40 Minutes

If you love Swedish meatballs, you’ll love our Eastern Mediterranean spin sauced in black garlic–tahini gravy and served over a stunning purple sweet potato mash.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 2 organic purple sweet potatoes
  • 10 ounces ground turkey
  • Sunbasket black garlic–tahini blend (coconut milk - black garlic - tahini - sherry vinegar - Urfa chile flakes)
  • 3 ounces organic sugar snap peas
  • 4 or 5 sprigs organic fresh cilantro
  • 3 ounces organic baby arugula or other leafy greens
  • 2 ounces organic shredded carrots
  • Sunbasket lemon vinaigrette (fresh lemon juice - onion - fresh garlic - Dijon mustard - porcini powder)

Nutrition per serving

Calories 600, Total Fat 30g (38% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 280mg (12% DV), Total Carb. 50g (18% DV), Fiber 8g (29% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Tree Nuts (coconut), Sesame

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.


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

Wash produce before use


Make the sweet potato mash

  • Peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a medium sauce pot, add the sweet potatoes and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a simmer, and cook until tender, 8 to 10 minutes. Drain and return to the pot. Add 1 to 2 teaspoons ghee, butter, or oil. Using the back of a spoon or a masher, coarsely mash the potatoes, adding up to ¼ cup [½ cup] water to loosen. Season to taste with salt and pepper. Cover and keep warm.
While the potatoes cook, make the meatballs.


Prep the meatballs

  • 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, 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 and sauce

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, stirring occasionally, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Add more oil between batches if needed.
Return all the meatballs to the pan and stir in the black garlic–tahini blend and ¼ cup [⅓ cup] water. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce to a simmer and cook, stirring once or twice, until the meatballs are cooked through, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.
While the meatballs and sauce cook, prepare garnish and the salad.


Prep the garnish; make the salad

  • Thinly slice the snap peas on the diagonal.
  • Coarsely chop the cilantro for garnish.
In a medium bowl, toss together the snap peas, arugula, carrots, and lemon vinaigrette. Season to taste with salt and pepper.


Transfer the sweet potato mash to individual plates, top with the meatballs and sauce, and garnish with the cilantro. Serve the salad on the side.
Kids Can!
  • Cover the sweet potatoes with water.
  • Time the sweet potatoes.
  • Toss the salad.
  • Garnish with the cilantro.