Protein Swap | Fresh Spaghetti & Turkey Meatballs
with Fresh Oregano & Heirloom Zucchini
Cooking time
35 minutes
Servings
2/4
Calories
870 /serving
The comforts of traditional spaghetti and meatballs, with a modern makeover. The meatballs are made with turkey, and plumped up with zucchini and fresh oregano. And the buttery pasta is fresh and al dente, all in an herby tomato sauce.
We will send you:
- 285g Canadian-raised extra lean ground turkey
- 6g Oregano
- 1 Onion (or shallot)
- 3 Garlic cloves
- 2 Heirloom zucchini
- 30ml Vegetable demi-glace
- 225g Fresh spaghetti alla chitarra
- 100ml Tomato sauce
- 40g Panko
- 25g Grana Padano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
31 g
Saturated Fat
12 g
Sodium
1290 mg
Total Carb
93 g
Sugars
9 g
Protein
57 g
Fibre
8 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, grate the zucchini (large holes); using a paper towel, squeeze out any excess liquid.
- Mince the garlic.
- Halve, peel and small-dice the onion.
- Pick the oregano leaves off the stems; finely chop the leaves.
- Crumble the patties.
Prepare & start the meatballs
- In a medium bowl, combine the crumbled patties, zucchini, panko, up to ½ the onion, ½ the garlic, ½ the oregano, ½ the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 6 to 8 min., until beginning to brown.
Finish the meatballs & make the sauce
- To the pan, add the remaining onion and garlic.
- Cook, stirring often, 1 to 2 min., until fragrant.
- Add the tomato sauce, demi-glace, ½ the reserved cooking water, and the remaining spices and oregano.
- Simmer, stirring occasionally, 4 to 6 min., until slightly thickened.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Combine the pasta & serve
- To the pan, add the pasta and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the pasta is combined.
- Divide the pasta and meatballs between your plates.
- Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
