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
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  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Dry-Aged Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, Dry-Aged Ground Beef
  • with Dry-Aged 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.
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    • Nutrition
      PER SERVING
    • Calories
      920 Cals (est.)
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    fresh
    ingredients
    Turkey Meatballs & Lemon-Caper Sauce with Zucchini, Tomatoes & Orzo
    Title
    • 12 oz Dry-Aged Ground Beef
    • 4 oz Orzo Pasta
    • 1 Zucchini
    • 4 oz Grape Tomatoes
    • 1 Tbsp Capers
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • ¼ cup Panko Breadcrumbs
    • 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. 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. Enjoy!

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