Spaghetti and Turkey Meatballs
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Spaghetti and Turkey Meatballs

Spaghetti and Turkey Meatballs

with Parmesan, Kale & Tomatoes

Spaghetti with creamy tomato sauce is always a recipe for success. Is there anyone who’d turn down a plate of noodles piled high and dusted with cheese? Surely not, although adding some extra meat and veg certainly makes it all the more crave-able. Which is exactly what we’re doing: taking a tried-and-true Italian American classic and adding hearty turkey meatballs and bites of chewy kale.

One Pan

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

Total Time40 minutes
Prep Time10 minutes


serving amount

4 ounce


2 unit

Roma Tomato

1 unit


1 tablespoon

Tuscan Heat Spice

1 teaspoon

Garlic Powder

4 ounce

Cream Sauce Base

(Contains Milk)

6 ounce


(Contains Wheat)

8 ounce

Pre-Cooked Turkey Meatballs

(Contains Eggs, Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories840 kcal
Fat37 g
Saturated Fat20 g
Carbohydrate94 g
Sugar12 g
Dietary Fiber10 g
Protein42 g
Cholesterol180 mg
Sodium1460 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.


Large Pot



• Wash and dry all produce. • Remove any large stems from kale; roughly chop leaves. Dice tomatoes. Zest and quarter lemon. • Halve meatballs*.

Cook Meatballs & Kale

• Heat 1 TBSP butter in a large, wide pot over medium-high heat. (TIP: Use a pot or pan as wide as the spaghetti is long—ideally 11 inches or wider.) Add meatballs and cook, turning occasionally, until browned all over, 3-4 minutes. Transfer to a plate. • Return same pot to medium-high heat with a drizzle of oil. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Transfer to plate with meatballs.

Cook Sauce

• Melt 1 TBSP butter in same pot over medium-high heat. Add garlic powder and half the Tuscan Heat Spice (all for 4 servings); cook until fragrant, 30 seconds. • Stir in tomatoes, cream sauce base, 2 cups water, and ½ tsp salt (3 cups water and 1 tsp salt for 4). TIP: Cut top off carton of cream sauce to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides.

Cook Pasta

• Add spaghetti to pot with sauce; lay noodles as flat as possible (they should be mostly submerged in liquid). (TIP: Break noodles in half if your pot isn’t wide enough for them to lay flat.) Bring to a boil, then reduce heat to medium low. • Simmer, stirring occasionally and making sure noodles stay submerged, 15 minutes. (At this point, spaghetti should be malleable but not yet fully cooked; sauce will be slightly thickened.)

Finish Pasta

• Once spaghetti has cooked 15 minutes, return meatballs and kale to pot. Cook, stirring, until spaghetti is al dente and sauce has thickened and coats noodles, 3-5 minutes more. (TIP: If sauce thickens too much before pasta is tender, add splashes of water as needed.) Remove pot from heat.

Finish & Serve

• Taste and season pasta with salt and pepper. Stir in lemon zest and a big squeeze of lemon juice to taste. • Divide pasta between bowls and top with Parmesan. Serve with any remaining lemon wedges on the side.