Turkey Meatballs & Lemon-Caper Sauce with Zucchini, Tomatoes & Orzo

Turkey Meatballs & Lemon-Caper Sauce

with Zucchini, Tomatoes & Orzo

35 MIN
2 Servings
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey
    Wellness
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Turkey

    From the Test Kitchen

    Inspired by an Italian-American classic, we’re cooking our turkey meatballs and vegetables in a rich butter sauce that highlights fresh lemon juice, briny capers, and garlic.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    ingredients
    Turkey Meatballs & Lemon-Caper Sauce with Zucchini, Tomatoes & Orzo
    Title
    • 10 oz Ground Turkey
    • 1 Tbsp Capers
    • 4 oz Grape Tomatoes
    • 4 oz Orzo Pasta
    • ¼ cup Panko Breadcrumbs
    • 2 cloves Garlic
    • 1 Zucchini
    • 1 oz Salted Butter
    • 2 Tbsps Crème Fraîche
    • 2½ Tbsps Chicken Demi-Glace
    • 1 Lemon
    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. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon.

    Form & cook the meatballs
    2 Form & cook the meatballs

    Place the turkey and breadcrumbs in a bowl; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 equal-sized meatballs. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until browned. Carefully remove the foil. Continue to cook, stirring occasionally, 6 to 8 minutes, or until browned on all sides and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

    *The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the zucchini
    4 Cook the zucchini

    Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the demi-glace (carefully, as the liquid may splatter), butter, seasoned tomatoes, cooked meatballs, and the juice of 2 lemon wedges. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked pasta, add the crème fraîche and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the finished pasta topped with the finished meatballs and sauce. Serve the remaining lemon wedges on the side, if you’d like. 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. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon.

    2 Form & cook the meatballs

    Place the turkey and breadcrumbs in a bowl; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 equal-sized meatballs. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until browned. Carefully remove the foil. Continue to cook, stirring occasionally, 6 to 8 minutes, or until browned on all sides and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

    *The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

    Form & cook the meatballs
    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    4 Cook the zucchini

    Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.

    Cook the zucchini
    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the demi-glace (carefully, as the liquid may splatter), butter, seasoned tomatoes, cooked meatballs, and the juice of 2 lemon wedges. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. To the pot of cooked pasta, add the crème fraîche and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the finished pasta topped with the finished meatballs and sauce. Serve the remaining lemon wedges on the side, if you’d like. Enjoy!

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