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

Turkey Meatballs & Lemon-Caper Sauce

with Zucchini, Tomatoes & Orzo

40 MIN
+$1.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef
  • with Prime Ground Beef

    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. You'll serve it over tender orzo pasta finished with crème fraîche for smooth, creamy texture.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      910 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Turkey Meatballs & Lemon-Caper Sauce with Zucchini, Tomatoes & Orzo
    Title
    • 12 oz Usda Prime Ground Beef
    • 4 oz Orzo Pasta
    • 1 Zucchini
    • 4 oz Grape Tomatoes
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Capers
    • 2 cloves Garlic
    • 1 oz Salted Butter
    • 2 Tbsps Crème Fraîche
    • 1 Lemon
    • 1½ tsps Calabrian Chile Paste
    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. Stir to combine. Quarter and deseed the lemon.

    Form & cook the meatballs
    2 Form & cook the meatballs

    In a bowl, combine the beef, breadcrumbs, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Gently mix to combine. 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 160°F for beef.

    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water and cook, stirring occasionally, 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 worcestershire sauce (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. Stir to combine. Quarter and deseed the lemon.

    2 Form & cook the meatballs

    In a bowl, combine the beef, breadcrumbs, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Gently mix to combine. 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 160°F for beef.

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

    Meanwhile, add the pasta to the pot of boiling water and cook, stirring occasionally, 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 worcestershire sauce (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! 

    Browse Steps
    1 of 5