Cheesy Stuffed Turkey Meatballs
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Cheesy Stuffed Turkey Meatballs

Cheesy Stuffed Turkey Meatballs

with Saucy Cavatappi Pasta

Sleeves rolled up! Hands washed, but still damp, let’s get rolling! The trick is to wrap the mozzarella cheese entirely with the meat, so it’s hiding, ready to be discovered when everyone tucks in. Surprise, surprise!

Allergens:
Wheat
Milk
Barley
Oats
Rye
Sesame
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

170 g

Cavatappi

(Contains Wheat)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Sulphites)

6 unit(s)

Garlic, cloves

1 unit(s)

Beef Broth Concentrate

1 unit(s)

Shallot

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

56 g

Baby Spinach

370 mL

Crushed Tomatoes

Not included in your delivery

½ tbsp

Oil*

1.25 tsp

Salt and Pepper*

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Nutrition Values

Calories940 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate96 g
Sugar14 g
Dietary Fiber10 g
Protein56 g
Cholesterol145 mg
Sodium1830 mg
Trans Fat1 g
Potassium1400 mg
Calcium650 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Measuring Cups
Large Bowl
Strainer
Parchment Paper
Baking Sheet
Large Non-Stick Pan

Instructions

PREP
1

Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same amounts for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, peel, then roughly chop shallot. Peel, then mince or grate garlic.

MAKE MEATBALLS
2

Combine turkey, breadcrumbs, half the pesto and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Form turkey mixture into 8-9 equal 2 tbsp-sized patties (16-18 for 4 ppl). Add 1 tsp mozzarella in the middle of each patty, then shape and press patty firmly around the cheese, fully enclosing it to create a ball. Repeat until all meatballs are formed.

COOK CAVATAPPI
3

Add cavatappi to the pot of boiling water. Cook, stirring occasionally, until tender, 9-10 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain cavatappi and return to the same pot, off heat. Add spinach, remaining pesto and half the reserved pasta water. Stir until spinach is wilted. Cover and set aside.

BAKE MEATBALLS
4

While cavatappi cooks, add meatballs to a parchment-lined baking sheet. Bake in middle of oven, until cooked through, 14-15 min.** (TQ: TIMING ON MEATBALLS)

MAKE TOMATO SAUCE
5

While meatballs cook, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shallot and garlic. Cook, stirring often, until softened, 2-3 min. Add crushed tomatoes, remaining pasta water and broth concentrate. Season with salt and pepper. Cook, stirring often, until slightly thickened, 2-3 min.

FINISH AND SERVE
6

Divide the cavatappi between bowls. Top with meatballs and tomato sauce. Sprinkle over Parmesan.

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