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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 682 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 medium carrots
  • 2 cloves garlic
  • 1 ½ lb ground turkey
  • 1 lemon
  • 1 medium head napa cabbage
  • 4 medium red potatoes
  • 2 (8 oz) cans tomato sauce
  • 4 fl oz whole milk
  • apple cider vinegar
  • black pepper
  • brown sugar
  • chili powder
  • cumin, ground
  • Dijon mustard
  • extra virgin olive oil
  • panko bread crumbs
  • paprika
  • salt

Instructions

  1. Wash and dry the fresh produce.
    • 4 medium red potatoes
    • 1 lemon
    • 2 medium carrots
    • 1 medium head napa cabbage
  2. Peel and large dice potatoes. Transfer to a medium saucepan, cover with hot water (from the tap), and bring to a boil. Reduce heat to medium and cook until potatoes can be easily pierced with a fork, 10-12 minutes. Drain and return to the saucepan.
  3. Meanwhile, peel and mince garlic; place in a medium bowl along with turkey, bread crumbs, chili powder, and salt. Using your hands, mix well to combine.
    • 2 cloves garlic
    • 1 ½ lb ground turkey
    • ¼ cup panko bread crumbs
    • 4 tsp chili powder
    • 1 tsp salt
  4. Using a tablespoon measure, form the turkey mixture into rounded meatballs and place on a plate.
  5. Preheat a large skillet over medium-high heat.
  6. Once the skillet is hot, add oil and swirl to coat the bottom. Add meatballs and cook, turning occasionally, until browned on all sides, about 4 minutes (the meatballs will not be cooked all the way through). Remove to a clean plate.
    • 4 tsp extra virgin olive oil
  7. Once the meatballs have been removed, return the skillet (with cooking juices) to medium heat. Add tomato sauce, vinegar, sugar, and spices; stir to combine the sauce and bring to a simmer.
    • 2 (8 oz) cans tomato sauce
    • ¼ cup apple cider vinegar
    • 2 tsp brown sugar
    • 2 tsp cumin, ground
    • ½ tsp paprika
    • ½ tsp salt
    • ½ tsp black pepper
  8. Once the sauce is simmering, return meatballs to the skillet and turn to coat. Cover and simmer, stirring occasionally, until the meatballs are cooked through, about 6 minutes.
  9. Meanwhile, juice lemon into another medium bowl; add oil, Dijon, salt, and pepper. Whisk to combine the dressing.
    • 4 tsp extra virgin olive oil
    • 2 tsp Dijon mustard
    • ½ tsp salt
    • ¼ tsp black pepper
  10. Peel, trim, and coarsely grate carrots; add to the bowl with the dressing.
  11. Trim off and discard the root end of the cabbage; halve lengthwise, then thinly slice crosswise into shreds. Add to the bowl and stir to combine the coleslaw.
  12. Add milk, oil, salt, and pepper to the saucepan with the potatoes and mash until smooth.
    • 4 fl oz (½ cup) whole milk
    • 2 tbsp extra virgin olive oil
    • ½ tsp salt
    • ½ tsp black pepper
  13. To serve, divide mashed potatoes, coleslaw, and saucy meatballs between plates. Enjoy!

Nutrition per Serving

Calories
682
Fat
32g
Net Carbs
50g
Protein
44g

Cookware

  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • nonstick skillet
  • potato masher
  • stirring spoon
  • tongs
  • vegetable peeler
  • whisk or fork