We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Harissa Turkey Meatballs & Tomato Sauce
with Fregola Sarda Pasta & Goat Cheese
35 min
Mediterranean
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 580 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this flavorful dish, harissa and za’atar-spiced meatballs and an aromatic tomato sauce come together with tender zucchini. It’s all served over a bed of fregola sarda—finished with briny olives, creamy goat cheese, and zesty lemon purée.
Get Cooking
fresh
ingredients
Title
-
1⅛ lbs Ground Turkey
-
1¼ cups Fregola Sarda Pasta
-
1 8-Ounce Can Tomato Sauce
-
2 cloves Garlic
-
2 Zucchini
-
½ lb Grape Tomatoes
-
1 Tbsp Red Harissa Paste
-
¼ cup Panko Breadcrumbs
-
1 oz Castelvetrano Olives
-
1 tsp Preserved Lemon Purée
-
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
-
2 Tbsps Spreadable Goat Cheese
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Pit and roughly chop the olives.
2
Form & bake the meatballs:
Line a sheet pan with foil. In a large bowl, combine the turkey, breadcrumbs, harissa paste, and half the za’atar; season with salt and pepper. Gently mix to combine. Shape the mixture into 16 tightly packed meatballs. Transfer to the sheet pan and arrange in an even layer. Bake 11 to 13 minutes, or until browned and cooked through.* Remove from the oven.
An instant-read thermometer should register 165°F.
3
Cook the pasta:
Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
4
Cook the vegetables & make the sauce:
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter), and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the lemon purée, goat cheese, chopped olives, and a drizzle of olive oil. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the baked meatballs and cooked vegetables and sauce. Garnish with as much of the remaining za’atar as you’d like (you may have extra). Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Pit and roughly chop the olives.
2
Form & bake the meatballs:
Line a sheet pan with foil. In a large bowl, combine the turkey, breadcrumbs, harissa paste, and half the za’atar; season with salt and pepper. Gently mix to combine. Shape the mixture into 16 tightly packed meatballs. Transfer to the sheet pan and arrange in an even layer. Bake 11 to 13 minutes, or until browned and cooked through.* Remove from the oven.
An instant-read thermometer should register 165°F.
3
Cook the pasta:
Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
4
Cook the vegetables & make the sauce:
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the tomato sauce (carefully, as the liquid may splatter), and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the lemon purée, goat cheese, chopped olives, and a drizzle of olive oil. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the baked meatballs and cooked vegetables and sauce. Garnish with as much of the remaining za’atar as you’d like (you may have extra). Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered