Hello Fresh Cheesy Marinara Turkey Patties

Updated at: Thu, 17 Aug 2023 00:23:23 GMT

Step 1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick pieces. Dice tomato into ½-inch pieces.

Step 2

• In a large bowl, combine turkey*, garlic, scallion whites, panko, half the mozzarella, half the stock concentrates, 2 tsp Italian Seasoning (4 tsp for 4 servings), a big pinch of salt, and pepper (you’ll use the rest of the Italian Seasoning in Step 4). Mix gently until thoroughly combined. • Form turkey mixture into 6 1½-inch meatballs (12 meatballs for 4). TIP: Rub your hands with a little oil first to prevent sticking.

Step 3

• Place meatballs on a lightly oiled baking sheet; press down with your hand to form ½-inch-thick patties. Spoon marinara evenly over each patty and top with remaining mozzarella. • Bake on top rack until cheese is melted and patties are cooked through, 12-14 minutes.

Step 4

• Meanwhile, in a small pot, combine couscous, remaining stock concentrates, remaining Italian Seasoning, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low; cook until tender, 6-8 minutes.

Step 5

While couscous cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, salt, and pepper. Cook, stirring occasionally, until zucchini is browned and tender, 5-7 minutes. • In the last minute of cooking, stir in tomato until warmed through.

Step 6

• Fluff couscous with a fork; transfer to pan with veggies. Add half the scallion greens and a drizzle of olive oil. Stir to combine. Taste and season with salt and pepper. • Divide couscous and turkey patties between plates. Garnish patties with remaining scallion greens and serve.

Step 7

Ground Turkey is fully cooked when internal temperature reaches 165°.

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