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
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
Medium Non-Stick Pans
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
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.
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.
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.
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.
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.
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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