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Romesco Turkey Meatballs
with Zucchini, Spinach & Orzo
40 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
In this hearty dish, smoky turkey meatballs are cooked in a vibrant mix of nutty romesco sauce, rich mascarpone, and savory tomato sauce. We’re serving it all over a bed of tender orzo pasta, which is perfect for soaking up all of the bright flavors.
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NutritionPER SERVING
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Calories870 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Beef
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½ lb Orzo Pasta
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2 Zucchini
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1¼ cups Panko Breadcrumbs
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5 oz Baby Spinach
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1 bunch Parsley
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2 cloves Garlic
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¼ cup Mascarpone Cheese
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¼ cup Grated Parmesan Cheese
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6 Tbsps Romesco Sauce (Contains Almonds)
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1 8-Oz Can Tomato Sauce
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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1 Tbsp Sherry Vinegar
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. Quarter the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Roughly chop the parsley leaves and stems.
2
Cook the pasta
Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3
Form the meatballs
Meanwhile, in a large bowl, combine the beef, spice blend, and breadcrumbs; season with salt and pepper. Gently mix to combine. Shape the mixture into 16 tightly packed meatballs. Transfer to a plate.
4
Cook the vegetables & finish the pasta
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the zucchini is softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer to the pot of cooked pasta. Add the vinegar; stir to combine. Taste, then season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.
5
Brown the meatballs
In the same pan, heat a drizzle of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring, 4 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.
6
Finish & serve your dish
To the pan of browned meatballs, add the romesco sauce (carefully, as the liquid may splatter), tomato sauce, and 1/3 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until the meatballs are coated and cooked through.* Turn off the heat and stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished meatballs and sauce over the finished pasta and vegetables. Garnish with the parmesan and chopped parsley. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
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. Quarter the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Roughly chop the parsley leaves and stems.
2
Cook the pasta
Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3
Form the meatballs
Meanwhile, in a large bowl, combine the beef, spice blend, and breadcrumbs; season with salt and pepper. Gently mix to combine. Shape the mixture into 16 tightly packed meatballs. Transfer to a plate.
4
Cook the vegetables & finish the pasta
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the zucchini is softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer to the pot of cooked pasta. Add the vinegar; stir to combine. Taste, then season with salt and pepper to taste. Cover to keep warm. Wipe out the pan.
5
Brown the meatballs
In the same pan, heat a drizzle of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring, 4 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.
6
Finish & serve your dish
To the pan of browned meatballs, add the romesco sauce (carefully, as the liquid may splatter), tomato sauce, and 1/3 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until the meatballs are coated and cooked through.* Turn off the heat and stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished meatballs and sauce over the finished pasta and vegetables. Garnish with the parmesan and chopped parsley. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 160°F for beef.
Tips from Home Chefs