Meal Kit

Mozzarella-Stuffed Italian Turkey Meatballs

with zucchini noodles and marinara

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Carb Conscious
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

Don't let this lightened up version of a classic fool you. These mozzarella-stuffed turkey meatballs are full of flavor, and melty mozzarella cheese, to satisfy your taste buds. Serving these meatballs in marinara with zoodles (zucchini noodles) makes this fresh dish fun to eat and fun to say.

In Your Box (serves 2)

  • 4 Zucchini
  • 12 oz. Ground Turkey
  • 8 fl. oz. Marinara Sauce
  • 4 Parsley Sprigs
  • Info
    2.64 oz. Fresh Ciliegine Mozzarella
  • Info
    ¼ cup Ricotta Cheese
  • 2 Garlic Cloves
  • 1 Tbsp. Italian Seasoning Blend

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

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan
  • 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 the Ingredients

    Trim zucchini ends and cut lengthwise into 1/4" planks. (In case zucchini is ice-bruised, simply removed bruised areas.) Stack planks and cut into 1/4" noodles. Mince garlic. Mince parsley, both stems and leaves.

  2. 2

    Form and Sear Meatballs

    In a medium mixing bowl, combine ground turkey, ricotta, half the Italian seasoning, 1/4 tsp. salt, and a pinch of pepper. Divide into eight equal-sized balls. Press your thumb into center of each meatball and place a mozzarella ball in the well. Reform meatball around cheese, making a tight seal. Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place meatballs in hot pan and cook, turning occasionally, until browned all around, 3-4 minutes. Transfer to a plate. No need to wipe pan clean.

  3. 3

    Prepare the Sauce

    Heat 1 tsp. olive oil in pan used to sear meatballs over medium-high heat. Add garlic, remaining Italian seasoning, and half the parsley (reserve remaining for garnish) to pan. Cook, stirring often, until fragrant, 30 seconds. Stir in marinara.

  4. 4

    Finish the Meatballs

    Add seared meatballs to pan containing sauce. Bring to a simmer, cover, and cook until meatballs reach a minimum internal temperature of 165 degrees, 7-10 minutes. Remove pan from burner. While meatballs finish, cook noodles.

  5. 5

    Cook the Noodles

    Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Place zucchini noodles in hot pan and cook, stirring occasionally until warmed through and tender, 4-6 minutes. Remove pan from burner and season with 1/4 tsp. salt and a pinch of pepper.

  6. 6

    Plate the Dish

    Place a layer of sauce on a plate or in a shallow bowl. Add a serving of zucchini noodles. Top with four meatballs and more sauce. Garnish with remaining parsley.

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