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Turkey Meatballs & Lemon-Caper Sauce
with Zucchini, Tomatoes & Orzo
35 MIN
2 Servings
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.
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NutritionPER SERVING
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Calories650 Cals (est.)
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Please 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.
fresh
ingredients
Title
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10 oz Ground Turkey
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1 Tbsp Capers
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4 oz Grape Tomatoes
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4 oz Orzo Pasta
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¼ cup Panko Breadcrumbs
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2 cloves Garlic
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1 Zucchini
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1 oz Salted Butter
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2 Tbsps Crème Fraîche
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2½ Tbsps Chicken Demi-Glace
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1 Lemon
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. 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.
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.
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!
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.
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.
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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