My Deliveries
arrow right iconarrow right icon
Menu for 11 Mar to 17 Mar
arrow right iconarrow right icon
Meatballs on Top of Cavatappi
Meatballs on Top of Cavatappi

Meatballs on Top of Cavatappi

with Broccoli and Pesto Cream Sauce

Read more

Remember that song with the meatball that rolls out the door? You could think of this recipe as an ode to that runaway food. Except instead of spaghetti, you’ve got springy cavatappi—all the better for helping these turkey meatballs to bounce! The whole thing is still all covered with cheese, but you’ll also find herby basil pesto sauce and tender broccoli florets for a verdant burst of green.


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

Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Ground Turkey

4 ounce

Broccoli Florets

4 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


1 unit


¼ cup

Panko Breadcrumbs


4 ounce



6 ounce

Cavatappi Pasta


Not included in your delivery

1 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3975 kJ
Calories950 kcal
Fat52 g
Saturated Fat12 g
Carbohydrate86 g
Sugar7 g
Dietary Fiber7 g
Protein39 g
Cholesterol125 mg
Sodium640 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
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Zest lemon until you have ½ tsp zest, then cut lemon into wedges.


In a large bowl, mix together turkey, 1 TBSP pesto, panko, and a pinch of salt and pepper until just combined. Gently shape mixture into golf-ball-sized meatballs with hands— you should have about 6. TIP: Splash a little water on your hands to keep meat from sticking.


Place meatballs on a lightly oiled baking sheet. Bake in oven until fully cooked through and no longer pink in center, 12-15 minutes, flipping halfway through


Meanwhile, add cavatappi to pot of boiling water. Cook 6 minutes, stirring occasionally, then add broccoli to pot. Continue cooking until cavatappi is al dente and broccoli is tender, about 3 minutes more. Carefully ladle out and reserve ½ cup pasta cooking water, then drain. Return cavatappi and broccoli to pot.


Add sour cream, remaining pesto, and meatballs to pot. Stir to combine, adding enough pasta cooking water to create a thick sauce that coats everything.


Divide pasta mixture between plates. Sprinkle with Parmesan and lemon zest (to taste). Serve with lemon wedges on the side for squeezing over