Turkey and Goat Cheese Meatballs

With Pesto Spaghetti and Baby Arugula

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Tree Nuts

A note about serious food allergies

We put a tasty twist on spaghetti and meatballs by using lean ground turkey, goat cheese, and a delicious basil pesto. The goat cheese keeps these meatballs moist and flavorful, while the ground turkey offers a light source of protein. The pesto is as authentic as it gets with rich, bright flavors of basil, and Parmesan cheese, accented by sautéed baby tomatoes and arugula.

In Your Box (serves 2)

  • 1¼ oz. Grape Tomatoes
  • 3 Parsley Sprigs
  • ¼ oz. Baby Arugula
  • 196 oz. Ground Turkey
  • Info
    1½ oz. Goat Cheese Crumbles
  • Info
    6 oz. Spaghetti
  • Info
    ¼ cup Basil Pesto
  • Nutrition (per serving)

  • Calories
    884
  • Carbohydrates
    68g
  • Fat
    42g
  • Protein
    67g
  • Sodium
    510mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 400°F and prepare a baking sheet with foil. Bring medium pot of salted water to a boil. Put a colander in the sink. Thoroughly rinse produce and pat dry. Halve grape tomatoes. Stem and roughly chop parsley.

  • Step 2 - Prepare the Meatballs
    2

    Prepare the Meatballs

    Place ground turkey, ⅔ of the goat cheese (setting aside the rest for garnish), and ⅔ of the parsley (setting aside rest for garnish) in a mixing bowl. Season with ½ tsp salt and pepper. Mix the ingredients with your hands or a spatula to incorporate.

  • Step 3 - Roast the Meatballs
    3

    Roast the Meatballs

    Roll the meatballs into either 6 jumbo meatballs or 12 smaller 1" meatballs. Place on the baking sheet and roast for 14-17 minutes, or until fully cooked (165 degrees minimum internal temperature.) For smaller meatballs, cook 11-13 minutes.

  • Step 4 - Cook the Pasta
    4

    Cook the Pasta

    While meatballs are roasting, add pasta to boiling water. Boil uncovered, stirring occasionally for 10-12 minutes. Remove from heat, drain well, and rinse with cold water to stop the cooking process.

  • Step 5 - Warm the Pasta
    5

    Warm the Pasta

    Heat 1 tsp. olive oil in a large pan over medium heat. Sauté the tomatoes until warm and beginning to wilt, about 2-4 minutes. Add the pesto and cooked pasta, mixing to coat the pasta. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Add a serving of pasta to the middle of each plate, twirling it upwards to give height. Place 3 jumbo meatballs (or 6 smaller meatballs) on each plate around the pasta. Garnish with baby arugula, remaining goat cheese, remaining parsley, and a crack of freshly ground black pepper.