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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Minced Turkey

170 g



7 g


1 box

Crushed Tomatoes

2 tbsp

Balsamic Vinegar


30 g

Green Olives

1 tsp

Herbes de Provence


6 g


¼ cup

Parmesan Cheese


50 g


2 tbsp

Italian Breadcrumbs

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

Not included in your delivery

2 tbsp



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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Garlic Press
Large Bowl
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.