Spaghetti and Turkey Meatballs

Name: Spaghetti and Turkey Meatballs with Parmesan, Kale & Tomatoes
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/4 cup Parmesan Cheese; 4 oz Kale; 4 oz Cream Sauce Base; 1 Lemon; 2 Tomato; 8 oz Pre-Cooked Turkey Meatballs; 1 tbsp Tuscan Heat Spice; 6 oz Spaghetti; 1 tsp Garlic Powder; 1 tsp Cooking Oil, tsp; 2 tsp Salt, tsp; 2 tbsp Butter, tbsp; tsp Black Pepper, tsp

with Parmesan, Kale & Tomatoes

By Recipe0 System

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.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/4 cup Parmesan Cheese
4 oz Kale
4 oz Cream Sauce Base
1 Lemon
2 Tomato
8 oz Pre-Cooked Turkey Meatballs
1 tbsp Tuscan Heat Spice
6 oz Spaghetti
1 tsp Garlic Powder
1 tsp Cooking Oil, tsp
2 tsp Salt, tsp
2 tbsp Butter, tbsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Remove any large stems from kale; roughly chop leaves. Dice tomatoes. Zest and quarter lemon.

Halve meatballs*.
2

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.
3

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.
4

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.)
5

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.
6

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.

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