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Harissa Turkey Meatballs & Tomato Sauce
with Green Beans & Orzo
25 MIN
2 Servings
From the Test Kitchen
Here, ground turkey is mixed with harissa paste, oregano, and more to make delightfully smoky, tender turkey meatballs, first seared and then cooked in a simple tomato sauce. The meatballs get a comforting companion in tender orzo pasta and verdant green beans, all brought together with a touch of creamy mascarpone stirred into the warm pasta just before serving.
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NutritionPER SERVING
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Calories640 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Turkey
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4 oz Orzo Pasta
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1 8-Oz Can Tomato Sauce
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6 oz Green Beans
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2 cloves Garlic
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1½ Tbsps Red Harissa Paste
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1 Tbsp Capers
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¼ cup Panko Breadcrumbs
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2 Tbsps Mascarpone Cheese
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1 tsp Whole Dried Oregano
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1 Bell Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
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. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard any stem ends from the green beans; cut into 1-inch pieces.
2
Form & start the meatballs
In a bowl, combine the turkey, breadcrumbs, oregano, and harissa paste. Season with salt and pepper; gently mix to combine. Shape the mixture into 10 tightly packed meatballs; transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally (carefully, as the oil may splatter), 5 to 7 minutes, or until lightly browned on all sides.
3
Make the sauce & finish the meatballs
Add the chopped garlic and sliced peppers to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 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 and spooning the sauce over the meatballs, 3 to 5 minutes, or until the sauce is slightly thickened and the meatballs are cooked through.* Turn off the heat. Taste, then season with salt and pepper if desired.
*The USDA recommends a minimum safe cooking temperature of 165°F for turkey.
4
Cook the pasta & green beans
Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 6 minutes. Add the green bean pieces. Continue to cook 2 to 3 minutes, or until the pasta is tender and the green beans are slightly softened. Turn off the heat. Drain thoroughly and return to the pot.
5
Finish & serve your dish
Add the capers and mascarpone to the pot of cooked pasta and green beans. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished meatballs and sauce over the finished pasta and green beans. Enjoy!
1
Prepare the ingredients
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. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard any stem ends from the green beans; cut into 1-inch pieces.
2
Form & start the meatballs
In a bowl, combine the turkey, breadcrumbs, oregano, and harissa paste. Season with salt and pepper; gently mix to combine. Shape the mixture into 10 tightly packed meatballs; transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally (carefully, as the oil may splatter), 5 to 7 minutes, or until lightly browned on all sides.
3
Make the sauce & finish the meatballs
Add the chopped garlic and sliced peppers to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 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 and spooning the sauce over the meatballs, 3 to 5 minutes, or until the sauce is slightly thickened and the meatballs are cooked through.* Turn off the heat. Taste, then season with salt and pepper if desired.
*The USDA recommends a minimum safe cooking temperature of 165°F for turkey.
4
Cook the pasta & green beans
Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 6 minutes. Add the green bean pieces. Continue to cook 2 to 3 minutes, or until the pasta is tender and the green beans are slightly softened. Turn off the heat. Drain thoroughly and return to the pot.
5
Finish & serve your dish
Add the capers and mascarpone to the pot of cooked pasta and green beans. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished meatballs and sauce over the finished pasta and green beans. Enjoy!
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