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Turkey Meatballs & Patatas Bravas

with Baby Lettuce Salad

Cooking time

30 minutes

Servings

4

Calories

730 /serving

Don’t patatas bravas have a nice, bold ring to them? These crispy, golden potatoes are one of the most beloved Spanish tapas dishes, often served with a creamy garlic aioli, as we do here. Your patatas bravas will accompany turkey meatballs that are pan-fried to seal in all their flavour, then simmered in an aromatic tomato sauce until tender. Serve with a side salad of baby lettuce that will help your family get their intake of greens.

We will send you:

  • 510g Ground turkey
  • 680g Potatoes
  • 90g Radishes
  • 120g Baby lettuce
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 75ml Mayonnaise
  • 60ml Sweet Cider vinaigrette
  • 200ml Tomato sauce
  • 56g Panko
  • 60ml Heavy cream
  • 22g Tapas Time spice blend (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary, sugar, green bell pepper, turmeric, cayenne pepper)

Contains: Eggs, Milk, Mustard, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
43 g
Saturated Fat
9 g
Sodium
1370 mg
Total Carbs
52 g
Sugars
7 g
Protein
32 g
Fibres
5 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with a generous drizzle of olive oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes roast, in a large bowl, combine the panko and heavy cream. Thinly slice the radishes. Mince the garlic. Roughly chop the parsley leaves and stems.
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Prepare the meatballs
To the bowl of panko mixture, add the ground turkey, ½ the parsley and ½ the garlic; season with ½ the remaining spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 16 meatballs about the size of a golf ball.
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Cook the meatballs
In a large pan, heat a drizzle of olive oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 9 to 11 minutes, until browned on all sides. Add the tomato sauce, ½ the remaining garlic and ¼ cup water; season with the remaining spice blend and S&P to taste. Cook, spooning the sauce over the meatballs*, 2 to 3 minutes, until the sauce has slightly reduced and the meatballs are cooked through.
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Make the aioli
While the meatballs cook, in a small bowl, combine the mayonnaise, remaining garlic and 1 tbsp water; season with S&P.
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Make the salad & serve
In a large bowl, combine the baby lettuce, radishes and as much of the vinaigrette as you’d like; season with S&P to taste. Divide the roasted potatoes between your plates. Top with the meatballs and sauce. Drizzle with as much of the aioli as you’d like. Garnish with the remaining parsley. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.