Spaghetti and Turkey Meatballs

🥘 Ingredients

• black pepper
  ¼ tsp, ¼ tsp
• butter
  4 tbsp
• cooking oil
  2 tbsp
• cream sauce base
  20 oz
• garlic powder
  ½ tsp, ½ tsp
• kale
  4 c
• lemon
  2 unit
• parmesan cheese
  4 oz
• pre-cooked turkey meatballs
  16 oz
• salt
  ½ tsp, ½ tsp
• spaghetti
  8 oz
• tomatoes
  4 unit
• tuscan heat spice
  2 tsp
• water
  4 c

🍳 Cookware

• large pot

1. 

   1

   butter cooking oil pre-cooked turkey meatballs kale tomatoes lemon garlic powder tuscan heat spice cream sauce base water spaghetti salt black pepper parmesan cheese

   butter: 2 tbsp, cooking oil: 1 tbsp, pre-cooked turkey meatballs: 8 oz, kale: 2 c, tomatoes: 2 unit, lemon: 1 unit, garlic powder: ½ tsp, tuscan heat spice: 1 tsp, cream sauce base: 10 oz, water: 2 c, spaghetti: 4 oz, salt: ½ tsp, black pepper: ¼ tsp, parmesan cheese: 2 oz
2. 

   2

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

   kale: 2 c, tomatoes: 2 unit, lemon: 1 unit, pre-cooked turkey meatballs: 8 oz
3. 

   3

   Heat half the butter in a large pot over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over ⏱️ 3 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 ⏱️ 5 minutes . Transfer to plate with meatballs.

   butter: 2 tbsp, cooking oil: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

   Melt remaining butter in same pot over medium-high heat. Add garlic powder and tuscan heat spice ; cook until fragrant ⏱️ 30 seconds . Stir in tomatoes, cream sauce base , water , and remaining salt. Cut top off carton of cream sauce to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides.

   garlic powder: ½ tsp, tuscan heat spice: 1 tsp, cream sauce base: 10 oz, water: 2 c
5. 

   5

   Add spaghetti to pot with sauce; lay noodles as flat as possible. 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 . Spaghetti should be malleable but not yet fully cooked; sauce will be slightly thickened.

   spaghetti: 4 oz
6. 

   6

   Once spaghetti has cooked, return meatballs and kale to pot. Cook, stirring, until spaghetti is al dente and sauce has thickened and coats noodles ⏱️ 3 minutes . If sauce thickens too much before pasta is tender, add splashes of water as needed. Remove pot from heat.
7. 7

   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: 2 oz