Cheesy Marinara Turkey Patties

Name: Cheesy Marinara Turkey Patties with Zucchini, Tomato & Scallion Couscous
Yield: 2 servings
Cuisine: Italian
Ingredients: 10 oz Ground Turkey; 1/2 cup Israeli Couscous; 1 Zucchini; 2 unit Chicken Stock Concentrate; 1/2 cup Mozzarella Cheese; 1 clove Garlic; 1 tbsp Italian Seasoning; 1 Tomato; 1/4 cup Breadcrumbs; 2 unit Scallions; 2 1/2 oz Marinara Sauce; tsp Black Pepper, tsp; tsp Salt, tsp; 1 tsp Olive Oil, tsp; 2 tsp Cooking Oil, tsp

with Zucchini, Tomato & Scallion Couscous

By Recipe0 System

Sometimes you want a burger without the bun, and sometimes you want a meatball made with turkey instead of beef. That’s why our chefs came up with this extra-comforting dinner idea: Ground turkey patties with garlic, scallion, Italian seasonings, and mozzarella, topped with marinara and more mozz, then baked to browned, melty, juicy perfection. It’s all served alongside hearty scallion couscous with golden pan-fried zucchini and tomato. Trust us: You’ll gobble this one right up!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Ground Turkey
1/2 cup Israeli Couscous
1 Zucchini
2 unit Chicken Stock Concentrate
1/2 cup Mozzarella Cheese
1 clove Garlic
1 tbsp Italian Seasoning
1 Tomato
1/4 cup Breadcrumbs
2 unit Scallions
2 1/2 oz Marinara Sauce
tsp Black Pepper, tsp
tsp Salt, tsp
1 tsp Olive Oil, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick pieces. Dice tomato into ½-inch pieces.
2

In a large bowl, combine turkey*, garlic, scallion whites, panko, half the mozzarella, half the stock concentrates, 2 tsp Italian Seasoning (4 tsp for 4 servings), a big pinch of salt, and pepper (you’ll use the rest of the Italian Seasoning in Step 4). Mix gently until thoroughly combined.

Form turkey mixture into 6 1½-inch meatballs (12 meatballs for 4). TIP: Rub your hands with a little oil first to prevent sticking.
3

Place meatballs on a lightly oiled baking sheet; press down with your hand to form ½-inch-thick patties. Spoon marinara evenly over each patty and top with remaining mozzarella.

Bake on top rack until cheese is melted and patties are cooked through, 12-14 minutes.
4

Meanwhile, in a small pot, combine couscous, remaining stock concentrates, remaining Italian Seasoning, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low; cook until tender, 6-8 minutes.
5

While couscous cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, salt, and pepper. Cook, stirring occasionally, until zucchini is browned and tender, 5-7 minutes.

In the last minute of cooking, stir in tomato until warmed through.
6

Fluff couscous with a fork; transfer to pan with veggies. Add half the scallion greens and a drizzle of olive oil. Stir to combine. Taste and season with salt and pepper.

Divide couscous and turkey patties between plates. Garnish patties with remaining scallion greens and serve.

Ground Turkey is fully cooked when internal temperature reaches 165°.

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