Cheesy Marinara Turkey Meatballs and Garlic Sticks
with Green Beans
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground turkey • Green beans • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Shallot • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Italian breadcrumbs (barley, milk, oats, rye, sesame, soy, wheat) (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Tomato Sauce Base
(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy, May contain traces of allergens, Oats, Rye, Sesame, Soy, Wheat, Barley, Milk)
2 tbsp
Garlic Spread
(Contains: Sulphites, Milk, May contain traces of allergens, Soy)
1 unit(s)
Ciabatta Roll
(Contains: Sesame, Soy, Walnuts, Oats, Rye, Triticale, May contain traces of allergens, Wheat, Barley)
170 g
Green Beans
1 unit(s)
Shallot
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Preheat the oven to 450°F.
- Wash and dry all produce.
- Line a baking sheet with parchment paper.
- To a large bowl, add turkey and Italian breadcrumbs. Season with 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min or until browned and cooked through.**
- Meanwhile, trim green beans.
- Peel, then halve shallot. Cut half the shallot into 1/4-inch slices. Cut the other half into 1/4-inch pieces.
- Halve the buns. Arrange on an unlined baking sheet, then set aside.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add green beans, sliced shallots and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add half the garlic spread. Cook for 1-2 min, stirring often, until spread is melted and green beans are tender-crisp. Season with salt and pepper.
- Transfer beans to a small bowl, then cover to keep warm.
- To the same pan, add 1/2 tbsp (1 tbsp) oil and chopped shallots. Cook for 30 sec, stirring often, until tender.
- Reduce heat to medium-low, then add tomato sauce base. Cook for 30 sec, stirring often, until fragrant.
- Add crushed tomatoes and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until slightly thickened. Season with salt and pepper.
- Once meatballs are cooked through, add to sauce.
- Sprinkle cheese over top of meatballs, then cover and remove the pan from heat. Set aside 2-3 min, until cheese is melted.
- Meanwhile, toast buns in the middle of the oven for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)
- Spread remaining garlic spread over buns, then cut into four equal pieces.
- Divide meatballs and sauce between bowls.
- Divide green beans and garlic sticks between plates.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**
