Spaghetti and Turkey Meatballs

🥘 Ingredients

• Parmesan cheese
  1 c
• Tuscan Heat Spice
  1 tbsp
• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  2 tsp
• cream sauce base
  1 oz
• garlic powder
  1 tsp
• kale
  1 oz
• lemon
  1 unit
• pre-cooked turkey meatballs
  4 oz
• salt
  4 tsp
• spaghetti
  1 oz
• tomato
  1 unit
• water
  2 c

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Remove any large stems from kale ; roughly chop leaves. Dice tomato . Zest and quarter lemon . Halve pre-cooked turkey meatballs .

   kale: 1 oz, tomato: 1 unit, lemon: 1 unit, pre-cooked turkey meatballs: 4 oz
2. 

   2

   Heat butter in a large pot over medium-high heat. (TIP: Use a pot or pan as wide as the spaghetti is long—ideally 11 inches or wider.) Add meatballs and cook, turning occasionally, until browned all over ⏱️ 4 minutes . Transfer to a plate. Return same pot to medium-high heat with a drizzle of cooking oil . Add kale and season with salt and black pepper . Cook, stirring occasionally, until tender ⏱️ 7 minutes . Transfer to plate with meatballs.

   butter: 1 tbsp, cooking oil: 2 tsp, salt: 4 tsp, black pepper: 1 tsp
3. 

   3

   Melt butter in same pot over medium-high heat. Add garlic powder and half the Tuscan Heat Spice (all for 4 servings); cook until fragrant ⏱️ 30 seconds . Stir in tomatoes, cream sauce base , water , and ½ tsp salt (3 cups water and 1 tsp salt for 4). TIP: Cut top off carton of cream sauce to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides.

   butter: 1 tbsp, garlic powder: 1 tsp, Tuscan Heat Spice: 1 tbsp, cream sauce base: 1 oz, water: 2 c
4. 

   4

   Add spaghetti to pot with sauce; lay noodles as flat as possible (they should be mostly submerged in liquid). (TIP: Break noodles in half if your pot isn’t wide enough for them to lay flat.) Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally and making sure noodles stay submerged ⏱️ 15 minutes . (At this point, spaghetti should be malleable but not yet fully cooked; sauce will be slightly thickened.)

   spaghetti: 1 oz
5. 

   5

   Once spaghetti has cooked 15 minutes, return meatballs and kale to pot. Cook, stirring, until spaghetti is al dente and sauce has thickened and coats noodles ⏱️ 5 minutes more. (TIP: If sauce thickens too much before pasta is tender, add splashes of water as needed.) Remove pot from heat.
6. 

   6

   Taste and season pasta with salt and pepper. Stir in lemon zest and a big squeeze of lemon juice to taste. Divide pasta between bowls and top with Parmesan cheese . Serve with any remaining lemon wedges on the side.

   Parmesan cheese: 1 c