Turkey Feta Meatballs

Simmered in Tomato Sauce with Brown Rice Pilaf & Roasted Zucchini

Moderate | 30 min

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Contains: Milk and Walnuts.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, Sulphites, and other Tree Nuts.

What We'll Send

Mint Fresh
Onion Diced 1/4"
Fresh Basil
Crispy Onions
Parboiled Brown Rice
Red Pepper Flakes
Tomato Paste
Italian Ground Turkey
Fire Roasted Tomatoes
Spice Blend
Smoked Paprika, Ground Fennel Seed, Paprika
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 900
Fat 42g
Protein 46g
Carbohydrates 85g

Cooking Directions


Cook Rice
- Rinse and drain brown rice in a fine mesh sieve.
- Add rice to a small pot with 1 1/4 cups salted water.
- Bring to a boil. Reduce heat to low and cover with a lid.
- Cook rice for 18–22 minutes or until grains are tender.


Cook Zucchini
- Turn oven to 425°F. Line a baking sheet with foil.
- Put zucchini on baking sheet and toss with 2 tbsp. olive oil, and salt and pepper to taste.
- Put baking sheet in oven and cook for 18–20 minutes, or until zucchini is tender and golden.


Prepare Ingredients
- Wash, pick and chop mint and basil leaves.
- Crumble feta into small pieces.
- Roughly chop walnuts and set aside for serving.


Prepare + Cook Meatballs
- Drain ground turkey and pat dry with paper towel.
- Put turkey in a medium mixing bowl with crumbled feta and half of the mint.
- Season with salt and pepper and a small pinch of red pepper flakes to taste.
- Mix well with clean hands.
- Form turkey mixture into 8 meatballs. Wash hands with hot soapy water.
- Heat 2 tbsp. olive oil in a large saucepan over medium-high.
- Add meatballs and cook for 4–5 minutes, turning as needed until brown on the outsides.


Prepare Sauce
- Remove meatballs from saucepan and set aside on a plate.
- Add onions to saucepan and cook for 1–2 minutes, or until becoming golden and tender.
- Stir spice blend, garlic and tomato paste into saucepan for 1 minute, or until fragrant.
- Add fire-roasted tomatoes, half of the basil and 1/2 cup water.
- Return meatballs to sauce. Bring sauce to a simmer, then reduce heat to medium.
- Cook meatballs for 4–6 minutes, turning once, until sauce thickens and meatballs are cooked to an internal temperature of 165°F.
- Season to taste with the following: red pepper flakes, salt and pepper.


- Divide rice onto serving plates with zucchini.
- Place meatballs on top of rice. Spoon sauce over top.
- Garnish with crispy onions, walnuts and remaining mint and basil.
- Enjoy!

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