Berbere Spiced Turkey Meatballs

with lemon-roasted zuchini and yellow squash

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Lemon
  • 1 Red Bell Pepper
  • Info
    ¼ cup Ricotta Cheese
  • 12 oz. Turkey (12 oz)
  • 3 Tbsp. Berbere Seasoning
  • 8 fl. oz. Tomato Sauce (8 oz can)

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    481
  • Carbohydrates
    21g
  • Fat
    29g
  • Protein
    40g
  • Sodium
    707mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim zucchini and yellow squash ends, quarter lengthwise, and cut into 2" long pieces. Zest lemon and cut into ¼" slices. Stem, seed, and cut red bell pepper into ¾’’ dice.

  • 2

    Roast the Vegetables

    Place zucchini, yellow squash, red bell peppers, and lemon slices onto prepared baking sheet. Drizzle with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to combine and spread out into a single layer. Roast 20-25 minutes until lightly browned and tender.

  • 3

    Make the Meatballs

    While vegetables cook, add ricotta cheese, ground turkey, and berbere spice blend to a medium mixing bowl and mix thoroughly. Divide meatball mixture into 10 equal pieces and roll each piece into a ball about the size of a ping pong ball.

  • 4

    Cook the Meatballs

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil to hot pan. Add meatballs to pan and cook 3-5 minutes, until browned. Flip, and cook 2 more minutes.

  • 5

    Make the Sauce

    Add ¼ cup water and tomato sauce to pan with meatballs and bring to a boil. Cook until sauce is thick enough to coat the back of a spoon and meatballs reach a minimum internal temperature of 165 degrees, 5-7 minutes. If sauce is thicker than marinara sauce, add water 1 Tbsp. at a time until it reaches a proper thickness.

  • 6

    Plate the Dish

    Scoop vegetables onto plate. Place meatballs on plate and top with sauce. Garnish with lemon zest.

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