Garlic Turkey Meatballs with Parmesan Alfredo Sauce, Zucchini and Peppers
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
Prepare The Ingredients
Preheat oven to 425 degrees. Remove lid and label, if necessary. Reserve lid. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Mix zucchini, red pepper, 1 tsp. olive oil, and half the garlic salt (reserve remaining for meatballs) in bottom of provided tray. Spread into a single layer on one side of tray.
Make Sauce and Prepare The Meatballs
Place alfredo, half the parmesan, and 1 tablespoon water on empty side of tray. Stir to combine.
Combine ground turkey, panko, remaining seasoned salt, and a pinch of pepper on tray lid.
If using ground beef or ground pork, follow same instructions.
Divide turkey mixture into six evenly-sized meatballs, about the size of golf balls. Place meatballs on top of alfredo mixture.
Bake The Meal
Roast in hot oven until peppers are tender and meatballs have reached a minimum internal temperature of 165 degrees, 24-28 minutes.
If using ground beef or ground pork, roast in hot oven until broccoli is tender and meatballs have reached a minimum internal temperature of 160 degrees, 24-28 minutes.
Plate dish as pictured on front of card, topping vegetables with remaining parmesan and crispy onions. Bon appétit!
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