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Turkey Meatball Provencal

Turkey Meatball Provencal

with Spaghetti and Parmesan

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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.

Allergens:Wheat/BléSulphites/SulfiteMilk/LaitSesame/SésameSoy/Soja

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Minced Turkey

170 g

Spaghetti

(ContainsWheat/Blé)

7 g

Parsley

1 box

Crushed Tomatoes

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

30 g

Green Olives

1 tsp

Herbes de Provence

(ContainsSulphites/Sulfite)

6 g

Garlic

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

50 g

Shallot

2 tbsp

Italian Breadcrumbs

(ContainsWheat/Blé, Sulphites/Sulfite, Milk/Lait, Sesame/Sésame, Soy/Soja)

Not included in your delivery

2 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories757 kcal
Fat33 g
Saturated Fat8 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber3 g
Protein40 g
Cholesterol243 mg
Sodium402 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Garlic Press
Large Bowl
Large Non-Stick Pan
Aluminum Foil
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the turkey meatball Provencal between bowls. Sprinkle over the remaining Parmesan.