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Turkey Meatballs

Turkey Meatballs with Carrot Noodles and Tomato-Basil Sauce

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For anyone that loves spaghetti and meatballs, but not that sleepy over-full feeling afterwards, this dish is for you! We’ve collaborated with Inspiralized author Ali Maffucci on this recipe inspired by her Italian heritage. Carrot “noodles” are swapped in for spaghetti, then cooked until tender in a sensational tomato-basil sauce. Herb-studded turkey meatballs top the noodles, for a comforting dinner that won’t weigh you down.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • jumbo carrot
    • 1 pound
    • jumbo carrot
  • parsley
    • 1/8 ounce
    • parsley
  • basil
    • 1/4 ounce
    • basil
  • garlic
    • 3 cloves
    • garlic
  • red onion
    • 1
    • red onion
  • ground turkey
    • 12 ounces
    • ground turkey
  • gluten-free breadcrumbs
    • 1/4 cup
    • gluten-free breadcrumbs
  • grated Parmesan
    • 1/3 cup
    • grated Parmesan
  • tomato paste
    • 1/2 tablespoon
    • tomato paste
  • dried oregano
    • 1 teaspoon
    • dried oregano
  • crushed tomatoes
    • 1 can
    • crushed tomatoes

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 12" large pan with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse carrot, peel outer layer, and discard. Using the vegetable peeler, continue peeling carrot lengthwise into wide ribbons. Rinse parsley and basil. Roughly chop leaves, discarding stems. Mince garlic. Peel onion and halve, then cut half into small dice. Pat turkey dry with paper towel. Save remaining onion for another homemade meal.
  2. Make Meatballs

    Make Meatballs

    In a large bowl, combine turkey, parsley, breadcrumbs, half of basil, half of garlic, half of diced onion, half of pecorino, half of tomato paste, and 1 egg. Season with ½ teaspoon salt and pepper as desired. Using your hands, mix well, then form into 8-10 equal balls, about 1½-inches in diameter.
  3. Sear Meatballs

    Sear Meatballs

    Heat 2 tablespoons olive oil in a large pan over medium-high heat. When oil is shimmering, add meatballs and sear, turning occasionally, until browned on all sides, 8-10 minutes total. Transfer to a paper towel-lined plate to drain.
  4. Make Tomato-Basil Sauce

    Make Tomato-Basil Sauce

    Wipe pan from meatballs clean and return to medium heat. Immediately add 1 tablespoon olive oil, oregano, remaining garlic, and remaining diced onion. Cook until onion is soft and translucent, 3-5 minutes. Add remaining tomato paste and cook until fully combined, 1-2 minutes more. Add crushed tomatoes and season with ¼ teaspoon salt and pepper as desired. Increase heat to medium-high.
  5. Cook Carrots

    Cook Carrots

    When sauce begins to bubble, return meatballs to pan and spoon over sauce. Reduce heat to medium and cover. Simmer until meatballs are cooked through, 5-7 minutes. Transfer meatballs to a plate and add carrot ribbons to pan with sauce. Stir to coat and cook until carrots are just softened, 3-4 minutes. Remove pan from heat and stir in remaining basil. Taste and season with salt and pepper as desired.
  6. Plate Spaghetti and Meatballs

    Plate Spaghetti and Meatballs

    Divide carrot ribbons and tomato-basil sauce between 2 plates. Top with turkey meatballs and remaining pecorino, and dig in.
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