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Turkey Meatballs

w/ Whole Wheat Pasta, Tomato Veggie Marinara

In this powered up version of a classic pairing, we make a light, low fat and healthier version of a meatball using organic, cage-free turkey and local Ricotta. The pasta is whole grain, and our house tomato sauce sneakily features roasted squash, carrots and red peppers, so provides all the flavor and fiber that brings.


Ingredients: Whole Wheat Pasta, Antibiotic-free Hormone-free Ground Turkey, Organic Plum Tomatoes, Organic Squash, Ricotta Cheese, Red Onions, Organic Carrots, Egg, Tomato Paste, Whole Wheat Bread Crumbs, Extra Virgin Olive Oil, Parmesan Cheese, Organic Spinach, Organic Garlic Clove, Kosher Salt, Organic Thyme, Organic Black Pepper, Organic Lemon Peel or Zest, Organic Rosemary, Organic Sage. Contains: Eggs, Milk, Wheat. 

Health Benefits

  • Good Source of Fiber
  • Good Source of Vitamin C
  • Good Source of Riboflavin
  • Good Source of Vitamin B6
  • Good Source of Vitamin B12
  • Low Calorie
  • Low Sodium
  • 370 mg of Omega 3’s

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Recipe by

Chef Katy Sparks

About This Chef

Katy Sparks is the owner and principal of Katy Sparks Culinary Consultingan award-winning chef (formerly of Quilty’s in Soho), and co-author with Andrea Strong of Sparks in the Kitchen,(Knopf, 2006), her first cookbook.

Katy grew up in Vermont’s Champlain Valley where her family raised grass-fed beef and free roaming chickens. As an amateur naturalist, she learned to forage for wild, edible things at her father’s knee and is devoted to all things local and delicious...

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