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Mega Turkey Meatballs

Mega Turkey Meatballs

over Penne with Broccoli

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Forget the itty, the bitty, and the miniature: there are some bigger, better, and bolder bad boys in town. These jumbo-sized turkey meatballs are guaranteed to shake things up at pasta night. Your family will ooh and ahh over their colossal size as well as the ooey-gooey cheese that drips from their tops—and equally astonished by how you managed to put together a tomato-y pasta and bites of broccoli at the same time (it’s easy when you cook both in the same pot).


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

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Yellow Onion

4 clove


¼ ounce


1 cup

Panko Breadcrumbs


¾ cup



20 ounce

Ground Turkey

½ cup

Parmesan Cheese


1 tablespoon

Tuscan Heat Spice

13.76 ounce

Crushed Tomatoes

12 ounce

Penne Pasta


8 ounce

Broccoli Florets

1 cup

Mozzarella Cheese


Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat29 g
Saturated Fat14 g
Carbohydrate100 g
Sugar12 g
Dietary Fiber8 g
Protein54 g
Cholesterol115 mg
Sodium710 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Bowl
Large Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a large pot of salted water to a boil. Halve and peel onion. Grate one half on large holes of a grater. Chop other half. Mince or grate garlic. Pick and roughly chop enough parsley leaves to give you 2 TBSP. Place panko and ¾ cup milk (we sent more) in a small bowl and let soak.


Mix together turkey, grated onion, half the garlic, half the Parmesan, half the parsley and half the Tuscan heat spice in a large bowl. Season with salt and pepper. Once panko is fully soaked, blend into turkey mixture using your hands. Shape mixture into four large meatballs.


Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add meatballs and cook until bottoms are browned, 2-3 minutes. Flip and cook on opposite side until browned, about 2 minutes. Push meatballs toward one side of pan.


Add chopped onion to empty side of pan. Cook, tossing occasionally, until slightly softened, about 2 minutes. Stir in crushed tomatoes and remaining garlic and Tuscan heat spice. Continue stirring until tomatoes boil, about 3 minutes. Push meatballs back toward the center of pan. Lower heat to medium and cover pan. Let simmer until meatballs are cooked through, 7-8 minutes.


Once water is boiling, add penne to pot. Cook, stirring occasionally, for 5 minutes, then add broccoli. Continue cooking until broccoli is tender and penne is nearly al dente, about 4 minutes more. Remove broccoli from pot with a slotted spoon and transfer to a medium bowl. Add 1 TBSP butter to bowl and toss to melt. Season with salt and pepper. Drain penne.


Sprinkle mozzarella over meatballs once cooked through. Cover pan and let mozzarella melt, about 1 minute. Push meatballs toward one side, then stir penne into sauce in pan. Season with salt and pepper. Divide penne and sauce between plates and top with meatballs. Sprinkle with remaining Parmesan and parsley. Serve with broccoli on the side.