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

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)

  • Info
    6 oz. Gemelli Pasta
  • Info
    2 oz. Sour Cream
  • ½ tsp. Garlic Salt
  • Info
    1 oz. Roasted Garlic & Herb Butter
  • 8 fl. oz. Tomato Sauce
  • 1 Red Onion
  • 2 Dill Sprigs
  • Info
    ¼ cup Italian Panko Blend
  • 12 oz. Ground Turkey
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    903
  • Carbohydrates
    85g
  • Fat
    40g
  • Protein
    50g
  • Sodium
    1636mg

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
  1. 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]

  2. 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]

  3. 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]

  4. 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]

  5. 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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