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For the meatballs, combine turkey, onion, parsley, salt and pepper in medium bowl and mix just to combine. With damp hands, roll mixture into about 20 balls the size of ping-pong balls. Heat oil in a large skillet over medium heat. Add meatballs and cook, shaking the skillet occasionally to roll meatballs, flipping as needed, until browned and cooked through, about 10 minutes. Transfer to a plate and keep warm.
For the noodles, in the same skillet used to cook meatballs, heat oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in noodles, salt and chile flakes and toss to coat; cover and cook until noodles are tender, stirring occasionally, 4 to 5 minutes. Stir in bell pepper and meatballs and cook until heated through. Stir in 1/3 cup pesto, remove from heat, and stir in tomatoes. Sprinkle with parsley and serve with additional pesto and Parmigiano Reggiano on the side, if desired.