Spinach and Parmesan Turkey Meatballs

with pesto-buttered rice

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat

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
  • Under %{max_calories} calories
    Over 30g protein

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In Your Box (serves 4)

  • 24 oz. Cooked White Rice
  • 16 oz. Ground Turkey
  • 8 oz. Marinara Sauce
  • Info
    3 oz. Shredded Parmesan Cheese
  • Info
    2 oz. Basil Pesto Butter
  • 2 oz. Baby Spinach
  • Info
    ½ cup Panko Breadcrumbs
  • 1 Tbsp. Minced Garlic and Parsley
  • 1½ tsp. Garlic Salt

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl
  • 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

Customize It Instructions

  • If using ground beef, add meatballs to hot pan and cook until beef reaches minimum internal temperature, 10-12 minutes.

  1. 1

    Cook the Spinach

    Coarsely chop spinach.

    Place a large non-stick pan over medium-low heat and add 1 tsp. olive oil. Add minced garlic and parsley and spinach to hot pan. Stir often until spinach is wilted, 1-2 minutes.

    Remove from burner. Transfer spinach mixture to a mixing bowl. Rest, 5 minutes.

    Wipe pan clean and reserve.

  2. 2

    Form the Meatballs

    After 5 minutes, add turkey, panko, half the cheese (reserve remaining for garnish), 2/3 the garlic salt (reserve remaining for rice), and 1/4 tsp. pepper to mixing bowl with spinach mixture. Mix until combined.

    Form turkey mixture into 16 evenly-sized meatballs.

  3. 3

    Cook the Meatballs

    Return pan used to cook spinach to medium heat and add 2 tsp. olive oil.

    Working in batches if necessary, add meatballs to hot pan and roll occasionally until browned all over, 4-6 minutes.

    Reduce heat to medium.

    Add marinara, 1/4 cup water, and a pinch of salt and pepper. Stir to combine. Cover and bring to a simmer.

    Once simmering, cook covered until meatballs reach a minimum internal temperature of 165 degrees, 4-6 minutes.

    Remove from burner.

    While meatballs cook, continue recipe.

  4. 4

    Heat Rice and Finish Dish

    Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice, butter, and remaining garlic salt in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.

    Carefully remove from microwave. Rest, 2 minutes.

    Stir to combine and fluff rice with a fork.

    Plate dish as pictured on front of card, topping meatballs with sauce from pan and garnishing with remaining cheese. Bon appétit!

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