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
A note about serious food allergies
This may sound super fancy (gemelli! Mediterranean!) but don't let our wordplay exhaust you. All this is is a yummy bowl of pasta, meatballs and tomato sauce, filled to the brim with flavor and, yes, comfort, easy enough to make on the toughest of weeknights. The dill crema and feta garnishing at the end are just the cherries on top.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using ground beef, or ground pork follow same instructions as ground turkey in Steps 1, 3, and 5. Add meatballs to hot pan and stir occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 10-14 minutes.
Prepare Ingredients and Make Dill Crema
Stem and coarsely chop dill.
Halve and peel onion. Slice halves into thin strips.
In a mixing bowl, combine ground turkey, panko, half the garlic salt (reserve remaining for sauce), and a pinch of pepper. Form into eight equally-sized meatballs.
[BETA: new photo w/ no dill sauce, included prepped dill and half the garlic salt on side]
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, cook meatballs.
Cook the Meatballs
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add meatballs to hot pan and stir occasionally until browned all over and meatballs reach a minimum internal temperature of 165 degrees, 11-13 minutes.
Remove from burner and transfer meatballs to a plate. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook meatballs to medium heat and add 2 tsp. olive oil. Add onion and remaining garlic salt to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes.
Add tomato sauce, half the pasta cooking water (reserve remaining for adjusting sauce later), and a pinch of salt. Bring to simmer.
Finish the Dish
Once simmering, add meatballs, pasta, and butter. Stir until butter is melted and combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner.
Plate dish as pictured on front of card, topping pasta with feta and dill. Bon appétit!
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