Turkey Meatball Provencal
with Spaghetti and Parmesan
Our spaghetti and meatballs taste just like Nonna's, but only takes a fraction of the time! The secret to these healthier meatballs is swapping ground beef for turkey and pairing with a homemade tomato sauce that keeps the dish flavorful.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
170 g
Spaghetti
(Contains Wheat)
7 g
Parsley
1 box
Crushed Tomatoes
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
30 g
Green Olives
1 tsp
Herbes de Provence
(Contains Sulphites)
6 g
Garlic
¼ cup
Parmesan Cheese
(Contains Milk)
50 g
Shallot
2 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten, Sulphites)
Not included in your delivery
2 tbsp
Oil*
1
Salt and Pepper*
Nutrition Values
Utensils
Instructions
When cooking the pasta, starch is released into the water and that starchy pasta water helps to thicken this sauce, without adding extra ingredients.
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Bring to a boil. Meanwhile, peel then mince or grate the garlic. Finely chop the parsley. Slice the olives into rounds. Peel, then finely dice shallot into 1/4-inch pieces.
In a large bowl, combine turkey, breadcrumbs, half the herbes de Provence, half the parsley, half the Parmesan, half the garlic and 1/2 tsp salt (dbl for 4 ppl). Season with pepper. Roll the turkey mixture into 1-inch meatballs. Add the spaghetti to the boiling water. Cook, stirring occasionally, until tender, 9-10 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Cook, turning meatballs often, until golden on all sides and cooked through, 6-8 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F.**) (TIP: Cut a meatball open to make sure it's not pink inside!) Transfer meatballs to a plate and cover with foil to keep warm.
Using the same pan, add another 1 tbsp oil (dbl for 4 ppl). Add the shallots, remaining herbes de Provence and remaining garlic. Cook, stirring often, until shallot softens, 1-2 min. Meanwhile, when the pasta is tender, reserve 2/3 cup pasta water (dbl for 4 ppl), then drain.
Add vinegar, tomatoes and olives to the same pan. Reduce the heat to medium-low. Season with salt and pepper. Cook, stirring occassionally, until sauce slightly thickens, 2-3 min. Add the meatballs, pasta, reserved pasta water and remaining parsley to the pan. Toss to coat.
Divide the turkey meatball Provencal between bowls. Sprinkle over the remaining Parmesan.
