Turkey meatballs and penne in marinara sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Turkey meatballs and penne in marinara sauce

Family-Friendly, Soy-Free, Dairy-Free, Gluten-Free

2 Servings, 610 Calories/Serving

35–50 Minutes

This Italian-American classic is lean and light with ground turkey meatballs, fresh spinach, and gluten-free pasta.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces Talluto’s fresh gluten-free penne
  • 10 ounces ground turkey
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket meatball spice blend (granulated garlic - coriander - fennel seeds - red chile flakes)
  • ½ cup mirepoix (onions - carrots - celery)
  • Sun Basket herbed marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
  • 5 ounces organic baby spinach or other leafy greens

Nutrition per serving

Calories: 610, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1g, Saturated Fat: 3.5g (18% DV), Cholesterol: 75mg (25% DV), Sodium: 460mg (19% DV), Carbohydrates: 80g (27% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the penne

Bring a medium [large] sauce pot of generously salted water to a boil. Separate the penne so the noodles don’t clump together during cooking. Add the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving ¼ cup [½ cup] pasta cooking water. Transfer the penne to a medium bowl; toss with 1 to 2 teaspoons oil to keep the noodles from sticking. Wipe the pot dry.
While the water heats and the penne cooks, prepare the meatballs.

2

Prep the meatballs

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a medium bowl, combine the turkey, meatball spice blend, and half the parsley. Season generously with salt and pepper and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

3

Brown the meatballs

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate.

4

Finish the dish

In the same pot used for the penne, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the mirepoix, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the meatballs, herbed marinara, and reserved pasta cooking water and bring to a boil. Reduce to a simmer, cover, and cook until the meatballs are cooked through, 5 to 7 minutes.
Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Stir in the penne and cook until warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the penne and meatballs to individual bowls, garnish with the remaining parsley, and serve.
Kids Can!
  • Fill a pot with water for the penne.
  • Time the penne.
  • Strip the parsley leaves.
  • Garnish with the parsley.