Meatballs on Top of Cavatappi

Name: Meatballs on Top of Cavatappi with Broccoli and Pesto Cream Sauce
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 16 ounce Ground Turkey; 8 ounce Broccoli Florets; 8 tablespoon Sour Cream; ½ cup Parmesan Cheese; 1 unit Lemon; ½ cup Panko Breadcrumbs; 6 ounce Pesto; 12 ounce Cavatappi Pasta; 1 teaspoon Olive Oil; unit Salt; unit Pepper

with Broccoli and Pesto Cream Sauce

Recipe Development TeamPublished on February 01, 2017

3.8

(6.3K customers rated)

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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.

Tags:

Child friendly

•Family Friendly

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

16 ounce

Ground Turkey

8 ounce

Broccoli Florets

8 tablespoon

Sour Cream

(Contains: Milk)

½ cup

Parmesan Cheese

(Contains: Milk)

1 unit

Lemon

½ cup

Panko Breadcrumbs

(Contains: Wheat)

6 ounce

Pesto

(Contains: Milk)

12 ounce

Cavatappi Pasta

(Contains: Wheat)

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)3682 kJ

Calories880 kcal

Fat44 g

Saturated Fat12 g

Carbohydrate83 g

Sugar6 g

Dietary Fiber6 g

Protein39 g

Cholesterol125 mg

Sodium560 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

•Zester

•Large Pot

•Large Bowl

•Baking Sheet

Instructions

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 1 tsp zest, then cut lemon into wedges.

In a large bowl, mix together turkey, 2 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 12. 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 1 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.