Protein Swap | Spaghetti & Turkey-Ricotta Meatballs
with Balsamic-Dressed Salad
Cooking time
25 minutes
Servings
2/4
Calories
970 /serving
Spaghetti and meatballs are a match made in Italian-American heaven! We’re giving this classic crowd-pleasing duo a tune up with ground turkey, ricotta cheese and panko for divinely soft effect, and partnering them with perfectly al dente rosée pasta.
We will send you:
- 285g Canadian-raised extra lean ground turkey
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 100g Radishes
- 225g Spaghetti
- 100ml Tomato sauce
- 30ml Balsamic vinegar
- 20g Panko
- 60g Ricotta
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
35 g
Saturated Fat
13 g
Sodium
840 mg
Total Carb
109 g
Sugars
12 g
Protein
55 g
Fibre
7 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 7 to 9 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Prepare & cook the meatballs
- Meanwhile, mince the garlic.
- In a large bowl, combine the pork, panko, ½ the garlic, 1 tbsp of the ricotta (double for 4 portions), ½ the spices and S&P.
- Form into 10 meatballs (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 7 to 9 min., until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the tomato sauce, remaining ricotta and spices, ½ the reserved cooking water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 2 to 3 min., until slightly reduced.
Make the salad
- Meanwhile, thinly slice the radishes.
- In a medium bowl, combine the baby greens, radishes, vinegar (start with ½), a drizzle of oil and S&P.
Combine the pasta
- To the pan of sauce, add the pasta and cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Top with the meatballs.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
