Meal Kit

Mozzarella-Stuffed Italian Turkey Meatballs

with zucchini noodles and marinara

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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)

  • 3 Zucchini
  • 2 Garlic Cloves
  • 5 Parsley Sprigs
  • 12 oz. Ground Turkey
  • Info
    ¼ cup Whole Milk Ricotta Cheese
  • 2 tsp. Italian Seasoning Blend
  • Info
    2.64 oz. Fresh Ciliegine Mozzarella
  • 8 fl. oz. Marinara Sauce

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 Colander
  • 2 Mixing Bowls
  • 2 Medium Non-Stick Pans

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 ¼" planks. Stack planks and cut into ¼" noodles. Place noodles in a medium mixing bowl and cover with water to prevent browning. Mince garlic. Mince parsley, both stems and leaves.

  2. 2

    Form and Sear the Meatballs

    In a medium mixing bowl, combine ground turkey, ricotta, half the Italian seasoning, ¼ tsp. salt, and a pinch of pepper. Mix to combine and divide into eight equal-sized balls. Press your thumb into center of each meatball and place a mozzarella ball into the well. Close meat around mozzarella, re-form into a ball. Form a tight seal so cheese stays inside meatball. 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 the way 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 to pan. Cook, stirring often, until fragrant, 30 seconds. Add marinara to pan and stir.

  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 once meatballs are finished. While meatballs are finishing, cook the noodles.

  5. 5

    Cook the Noodles

    Drain zucchini in colander. Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Place zucchini in hot pan and cook, stirring occasionally until warmed through and tender, 4-6 minutes. Remove from pan from burner and season with ¼ tsp. salt and a pinch of pepper.

  6. 6

    Plate the dish

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

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