Turkey Meatball Tortellini
with Pesto Marinara
Ingredients: Cheese tortellini (pasta: durum wheat semolina, water, liquid egg yolk, liquid whole eggs, filling: cheeses (ricotta, parmesan, romano), toasted wheat crumbs, whey, vegetable oil, flavour (milk), water, salt, yeast extract, garlic powder) (egg, milk, wheat) • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Ground turkey • Sweet bell pepper • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Italian breadcrumbs (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) (barley, milk, oats, rye, sesame, soy, wheat).
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
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
1 cup
Marinara Sauce
(May contain traces of: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Wheat, Barley, Oats, Rye, Sesame, Soy May contain traces of: Fish, Egg, Sulphites, Tree nuts, Crustaceans, Mustard, Peanuts)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
30 g
Mixed Olives
(May contain traces of: Fish, Egg, Sulphites, Tree nuts, Milk, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Bring a large pot of salted water to a boil over high.
- Drain, then roughly chop olives.
- To a large bowl, add turkey and breadcrumbs. Season with salt, then combine.
- Divide mixture in half. Roll one half of the mixture into 4 (8) equal-sized meatballs.
- Add olives to the remaning half of meat mixture, then combine. Roll mixture into 4 (8) equal-sized meatballs.
- On a parchment-lined baking sheet, arrange both set of meatballs. Roast in the middle of the oven for 10-12 min, or until browned and cooked through.**
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and peppers. Cook for 3-4 min, stirring often, until tender.
- Reduce heat to low, then add marinara sauce. Cook for 1-2 min, stirring often, until warmed through.
- To the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Strain tortellini, then return to the pot, off heat. Add 1 tbsp (2 tbsp) butter, then toss to coat.
- To another large bowl, add half the tortellini, then top with pepper-marinara sauce and turkey meatballs without olives. Sprinkle half the Parmesan cheese over top. (NOTE: This is your child's portion.)
- To the pot with the remaining tortellini, add pesto, then toss to coat.
- Add pesto tortellini to another bowl, then top with olive meatballs, remaining pepper-marinara sauce and remaining Parmesan.
