Creamy Tomato Penne & Turkey Meatballs
with Fresh Tomato & Parmesan
- Milk
- Wheat
Now with leaner ground beef! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. Is there anything better than a plate of pasta and meatballs? In our flavorful riff, tender Italian-spiced meatballs join al dente penne in a rich, garlicky, creamy sauce enhanced with tangy, umami sun-dried tomato paste. The dish is finished with juicy bites of seasoned tomato and a shower of Parmesan.
Ingredients
10 ounce
Ground Turkey
1 ounce
Sun-Dried Tomato Paste
4 ounce
Cream Sauce Base
(Contains: Milk)
6 ounce
Penne Pasta
(Contains: Wheat)
1 clove
Garlic
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Dice tomato into ¼-inch pieces. Peel and mince or grate garlic.
In a large bowl, combine beef*, panko, Italian Seasoning, and a big pinch of salt and pepper.
Form into 10-12 1½-inch meatballs (20-24 meatballs for 4 servings) and arrange on a lightly oiled baking sheet.
Roast on top rack until browned and cooked through, 14-16 minutes.
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
Meanwhile, toss tomato in a small bowl with a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper. Set aside until ready to serve.
Once pasta is done, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add garlic; cook, stirring, until fragrant, 30-60 seconds.
Add cream sauce base, sun-dried tomato paste, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring constantly, until smooth and combined, 1-2 minutes.
Add drained pasta; toss to coat. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
Divide pasta between shallow bowls. Top with meatballs, tomato, and Parmesan. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found the dish tasty, but others felt it lacked flavor, especially in the sauce and meatballs.
- Ease of prep: Turkey meatballs were challenging to form; consider chilling the mixture before shaping for better consistency.
- Suggestions: Add extra garlic and sun-dried tomato paste for richer flavor. Cook the fresh tomatoes in the sauce if preferred.
- Portions: Many felt the dish was too dry; increase the amount of sauce or reduce pasta for better balance.
- Meatballs: Turkey meatballs tended to be dry; consider reducing cooking time or adding moisture to the mix 🍲.
