Meal Kit

Italian Turkey Meatballs

over three cheese polenta with blistered tomatoes

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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)

  • 12 oz. Ground Turkey
  • 4 oz. Grape Tomatoes
  • ½ cup Instant Grits
  • Info
    2 oz. Ricotta
  • Info
    1½ oz. Pecorino Cheese
  • Info
    ¼ cup Italian Breadcrumbs
  • Info
    1 oz. Shredded Asiago Cheese
  • 1 fl. oz. White Cooking Wine
  • Info
    ⅗ oz. Butter
  • 2 tsp. Italian Seasoning Blend
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1


    cut grape tomatoes in 1/2

    crush the parm crisps

  2. 2


    combine turkey with 1 t olive oil, 1/4 t salt, pepper, breadcrumb, 1/2 of the ricotta, 1/3 of the pecorino and the italian breadcrumbs

    form into 8 balls

    medium saute pan 2 t olive oil, sear over medium high heat on two sides

    transfer to baking sheet, 400 degree oven for 12-14 minutes until 165 degrees

  3. 3


    in the same pan used to sear the meatballs, add the grape tomatoes and saute for 2 minutes until liquid starts to release, press lightly with a spoon to break them

    add white wine and reduce by 1/2

    add 1/4 c water and butter packet, shut off the heat until meatballs are done

    add meatballs back to pan and turn heat on low and simmer until thickened

  4. 4

    making the polenta

    in a small pot add 2 cups water and 1/4 t salt

    bring to a boil and reduce heat to medium

    whisk in grits and stir constantly for 5-7 minutes until thickened and the water is absorbed

    fold in remaining pecorino, ricotta and asiago with other butter packet and mix until melted

  5. 5



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