--- title: Tuscan Turkey Meatballs & Caper Halibut Meal Prep | Spring description: "A Spring, TX week: Tuscan turkey meatballs in tomato basil, Mediterranean halibut with capers and cherry tomatoes, saucy shredded chicken and a Gruyere gratin." canonical: https://personalchefana.com/portfolio/tuscan-turkey-meatballs-shredded-chicken-thighs-meal-prep-spring/ language: en-US --- Weekly Meal Prep · Houston, TX # Tuscan and Mediterranean plates with a caper halibut, a Gruyere gratin and Asian baked tofu **Date:** July 27, 2026 **Service:** Weekly Meal Prep **Prep Time:** 5 hours **Dishes:** 9 ![Peach wedges lie across the arugula salad, halibut, gnocchi and turkey meatballs filling the counter.](https://cdn.personalchefana.com/portfolio/jul27-turkey/tuscan-turkey-meatballs-halibut-spread.jpg) ![Capers and burst cherry tomatoes bury the halibut fillets under lemon wheels and thyme.](https://cdn.personalchefana.com/portfolio/jul27-turkey/mediterranean-halibut-tomatoes-capers.jpg) ![Shredded chicken swims in its own broth beside broccolini, meatballs and a browned potato zucchini gratin.](https://cdn.personalchefana.com/portfolio/jul27-turkey/saucy-shredded-chicken-gratin-spread.jpg) What We Prepared ## Complete Menu Weekly Meal Prep · July 27, 2026 Proteins Tuscan style turkey meatballs in tomato basil sauce Saucy shredded chicken thighs with whole wheat tortillas on the side Mediterranean halibut filet with cherry tomatoes, capers, lemon, fine herbs Salads Peach arugula mozzarella cucumber salad with balsamic dressing on the side Starchy Sides Mushroom Spinach gnocchi French gratin with Potato, zucchini & Gruyere Vegetables Asian baked Tofu & broccoli Mediterranean spiced cauliflower & chickpeas on hummus pillow Chili crisp French beans & broccolini Created by Chef Ana ## Photo Gallery ![Peach wedges lie across the arugula salad, halibut, gnocchi and turkey meatballs filling the counter.](https://cdn.personalchefana.com/portfolio/jul27-turkey/tuscan-turkey-meatballs-halibut-spread.jpg) Peach wedges lie across the arugula salad, halibut, gnocchi and turkey meatballs filling the counter. ![Capers and burst cherry tomatoes bury the halibut fillets under lemon wheels and thyme.](https://cdn.personalchefana.com/portfolio/jul27-turkey/mediterranean-halibut-tomatoes-capers.jpg) The tomatoes go into the pan whole and split on their own, which is why the juice stays around the fish instead of under it. ![Shredded chicken swims in its own broth beside broccolini, meatballs and a browned potato zucchini gratin.](https://cdn.personalchefana.com/portfolio/jul27-turkey/saucy-shredded-chicken-gratin-spread.jpg) Shredded chicken swims in its own broth beside broccolini, meatballs and a browned potato zucchini gratin. Chef Ana's Perspective ## Chef's Notes Turkey meatballs come apart if you sear them first and then simmer them, so these go into the tomato basil straight from the bowl and poach in it for 25 minutes. They finish softer than a beef meatball would and they stay soft through a second heating. The french gratin has the opposite problem: potato and zucchini both throw water, so the zucchini is salted and drained before it ever meets the Gruyere. Two dishes, two entirely different fears. **Read the full notes** A gratin is a classic that people overbuild. Potato, zucchini and Gruyere layered thin, 400°F until the top blisters, then twenty minutes of sitting before anyone cuts it, which is the step everybody skips. Cut it hot and the whole thing slumps onto the plate. The mushroom spinach gnocchi beside it runs on the same instinct, few ingredients and one hot pan. Peaches are still worth buying, so the arugula salad takes them cut thick with mozzarella and cucumber, balsamic packed apart so the leaves stay dry. The cherry tomatoes on the halibut came off the same market run. Both of those are best the day they are made, and both are the first things I would open out of this delivery. There is a vegetarian spine through this menu on purpose: the asian baked tofu and broccoli, the cauliflower and chickpeas on their hummus, the gnocchi. A meat-free plate here is a plate, not a pile of sides. Reheating, the french gratin wants 15 minutes at 375°F uncovered, the tuscan turkey meatballs 10 minutes covered at 350°F, and the mediterranean halibut 6 minutes at 325°F and not a second more. Chef Ana Related sessions ## More Turkey Menus - July 28, 2026 **[Beef Burgundy & Panko Baked Salmon Meal Prep](/portfolio/beef-burgundy-panko-salmon-meal-prep-houston/)** 15 menu items - July 21, 2026 **[Honey Sumac Salmon & Chicken Pomodoro Meal Prep](/portfolio/honey-sumac-salmon-rosemary-filet-mignon-meal-prep-houston/)** 15 menu items - August 3, 2026 **[Pesto Chicken & Pecan Salmon Filets Meal Prep in Houston](/portfolio/pesto-chicken-pecan-salmon-meal-prep-houston/)** 9 menu items - July 20, 2026 **[Coffee-crusted Filet Mignon & Shrimp Saganaki Meal Prep](/portfolio/coffee-filet-mignon-shrimp-saganaki-meal-prep-spring/)** 11 menu items ### Ready for Your Custom Meal Prep? Let Chef Ana prepare a week of delicious, healthy meals tailored to your preferences. Fresh ingredients, bold flavors, delivered to your kitchen. 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