Mediterranean Turkey Meatballs and Gemelli
with creamy tomato sauce and dill crema
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
David Padilla
In Your Box (serves 2)
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6 oz. Gemelli Pasta
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2 oz. Sour Cream
- ½ tsp. Garlic Salt
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1 oz. Roasted Garlic & Herb Butter
- 8 fl. oz. Tomato Sauce
- 1 Red Onion
- 2 Dill Sprigs
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¼ cup Italian Panko Blend
- 12 oz. Ground Turkey
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1 oz. Feta Cheese
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.
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Nutrition (per serving)
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Calories903
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Carbohydrates85g
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Fat40g
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Protein50g
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Sodium1636mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Colander
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
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
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1 Prepare Ingredients and Make Dill Crema
[feta as garnish?]
Mince dill, leaves and stems. Halve and peel onion. Slice halves into thin strips. Combine dill, sour cream, and a pinch of salt and pepper in a mixing bowl. Set aside. In another mixing bowl, combine ground turkey, panko, and a pinch of pepper. Form into eight equally-sized meatballs.
[PIC: onions, dill and sour cream in bowl, meatballs in bowl]
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2 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.
[PIC: pasta in a colandar]
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3 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.
[PIC: meatballs on plate]
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4 make the sauce
Return pan used to cook meatballs to medium heat and add 2 tsp. olive oil. Add onion and garlic salt to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes. Add tomato sauce and [all?] pasta cooking water and bring to simmer, 1-2 minutes.
[PIC: sauce and onions in pan]
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5 Finish the Dish
Once simmering, stir in meatballs, pasta, and butter. [make sure this is what Dave wants, not sure] Remove from burner. Plate as pictured on front of card, topping with dill crema and feta. Bon appétit!
[PIC: thing all together]
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