Meal Kit
Turkey and Goat Cheese Meatballs
With Pesto Spaghetti and Baby Arugula
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Pine Nuts), Milk, Wheat
Chef
Justin Paruszkiewicz
In Your Box (serves 2)
- 196 oz. Ground Turkey
- 6 oz. Spaghetti
- ¼ cup Basil Pesto
- 1½ oz. Goat Cheese
- 1¼ oz. Grape Tomatoes
- 3 Parsley Sprigs
- ¼ oz. Baby Arugula
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.
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Nutrition (per serving)
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Calories500
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Carbohydrates69g
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Net Carbs62g
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Fat20g
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Protein15g
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Sodium210mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing Bowl
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
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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.
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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.
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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. -
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.
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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.
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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.
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