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Turkey Meatballs & Lemon-Caper Sauce

with Zucchini, Tomatoes & Orzo

40 MIN

2 Servings

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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. You'll serve it over tender orzo pasta finished with crème fraîche for smooth, creamy texture.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Turkey
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

step-by-step

instructions

Cook Along

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 turkey, 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 165°F for turkey.

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.

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!