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Cheesy Marinara Turkey Patties

Cheesy Marinara Turkey Patties

with Zucchini, Tomato & Scallion Couscous

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Sometimes you want a burger without the bun, and sometimes you want a meatball made with turkey instead of beef. That’s why our chefs came up with this extra-comforting dinner idea: Ground turkey patties with garlic, scallion, Italian seasonings, and mozzarella, topped with marinara and more mozz, then baked to browned, melty, juicy perfection. It’s all served alongside hearty scallion couscous with golden pan-fried zucchini and tomato. Trust us: You’ll gobble this one right up!

Tags:NewProtein SmartCalorie SmartMediterranean
Allergens:WheatMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 clove

Garlic

2 unit

Scallions

1 unit

Zucchini

1 unit

Roma Tomato

10 ounce

Ground Turkey

¼ cup

Panko Breadcrumbs

(ContainsWheat)

2 unit

Chicken Stock Concentrate

½ cup

Mozzarella Cheese

(ContainsMilk)

1 tablespoon

Italian Seasoning

2.5 ounce

Marinara Cup

2.5 ounce

Israeli Couscous

(ContainsWheat)

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat30 g
Saturated Fat8 g
Carbohydrate55 g
Sugar9 g
Dietary Fiber4 g
Protein42 g
Cholesterol120 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Baking Sheet
Small pot
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick pieces. Dice tomato into ½-inch pieces.

2

• In a large bowl, combine turkey*, garlic, scallion whites, panko, half the mozzarella, half the stock concentrates, 2 tsp Italian Seasoning (4 tsp for 4 servings), a big pinch of salt, and pepper (you’ll use the rest of the Italian Seasoning in Step 4). Mix gently until thoroughly combined. • Form turkey mixture into 6 1½-inch meatballs (twelve meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking.

3

• Place meatballs on a lightly oiled baking sheet; press down with your hand to form ½-inch-thick patties. Spoon marinara evenly over each patty and top with remaining mozzarella. • Bake on top rack until cheese is melted and patties are cooked through, 12-14 minutes.

4

• Meanwhile, in a small pot, combine couscous, remaining stock concentrates, remaining Italian Seasoning, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low; cook until tender, 6-8 minutes.

5

• While couscous cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, salt, and pepper. Cook, stirring occasionally, until zucchini is browned and tender, 5-7 minutes. • In the last minute of cooking, stir in tomato until warmed through.

6

• Fluff couscous with a fork; transfer to pan with veggies. Add half the scallion greens and a drizzle of olive oil. Stir to combine. Taste and season with salt and pepper. • Divide couscous and turkey patties between plates. Garnish patties with remaining scallion greens and serve.

Ground Turkey is fully cooked when internal temperature reaches 165°.