Harissa Turkey Meatballs & Tomato Sauce with Green Beans & Orzo
Fast & Easy

Harissa Turkey Meatballs & Tomato Sauce

with Green Beans & Orzo

25 MIN
+$1.95/serving 2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Beef

    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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    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    fresh
    ingredients
    Harissa Turkey Meatballs & Tomato Sauce with Green Beans & Orzo
    Title
    • 10 oz Ground Beef
    • 4 oz Orzo Pasta
    • 1 8-Oz Can Tomato Sauce
    • 2 cloves Garlic
    • 1½ Tbsps Red Harissa Paste
    • 6 oz Green Beans
    • 1 Tbsp Capers
    • ¼ cup Panko Breadcrumbs
    • 1 tsp Whole Dried Oregano
    • 2 Tbsps Mascarpone Cheese
    • 1 Bell Pepper
    time-saving
    tips & techniques
    Prepare the ingredients
    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.

    Form & start the meatballs
    2 Form & start the meatballs

    In a bowl, combine the beef, 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), 3 to 5 minutes, or until lightly browned on all sides.

    Make the sauce & finish the meatballs
    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 160°F for beef.

    Cook the pasta & green beans
    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.

    Finish & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    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 beef, 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), 3 to 5 minutes, or until lightly browned on all sides.

    Form & start the meatballs
    Make the sauce & finish the meatballs
    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 160°F for beef.

    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.

    Cook the pasta & green beans
    Finish & serve your dish
    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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