Baked Meatballs & Romesco Mayo with Peppers & Green Beans
Family Friendly

Baked Meatballs & Romesco Mayo

with Peppers & Green Beans

30 MIN
+$9.49/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it 2 Servings
    I don't want to make any changes to my meal View recipe
  • Make it 4 Servings
    Add 2 additional servings to my meal
  • Make it 4 Servings

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this dish, you'll incorporate sweet currants and our Spanish spice blend into hearty beef meatballs, which bake in the oven alongside a duo of vegetables. It's all served over a bed of white rice and finished off with crunchy almonds and creamy romesco mayo.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      870 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Baked Meatballs & Romesco Mayo with Peppers & Green Beans
    Title
    • 20 oz Ground Beef
    • 1 cup Long Grain White Rice
    • ½ lb Sweet Peppers
    • ¾ lb Green Beans
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • ½ cup Panko Breadcrumbs
    • ¼ cup Mayonnaise
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    • ¼ cup Sliced Roasted Almonds
    • 2 Tbsps Dried Currants
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard any stem ends from the green beans. In a bowl, combine the romesco sauce and mayonnaise; season with salt and pepper.

    Cook the rice
    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Season the vegetables
    3 Season the vegetables

    Meanwhile, transfer the quartered peppers and green beans to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer.

    Form the meatballs
    4 Form the meatballs

    In a large bowl, combine the beef, currants, breadcrumbs, and spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into 16 equal-sized meatballs.

    Finish & serve your dish
    5 Finish & serve your dish

    Arrange the meatballs in an even layer on a separate sheet pan. Bake 12 to 14 minutes, or until the vegetables are tender when pierced with a fork and the meatballs are browned and cooked through.* Remove from the oven. Serve the baked meatballs and vegetables over the cooked rice. Top with the romesco mayo and almonds. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard any stem ends from the green beans. In a bowl, combine the romesco sauce and mayonnaise; season with salt and pepper.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Season the vegetables
    3 Season the vegetables

    Meanwhile, transfer the quartered peppers and green beans to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer.

    4 Form the meatballs

    In a large bowl, combine the beef, currants, breadcrumbs, and spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into 16 equal-sized meatballs.

    Form the meatballs
    Finish & serve your dish
    5 Finish & serve your dish

    Arrange the meatballs in an even layer on a separate sheet pan. Bake 12 to 14 minutes, or until the vegetables are tender when pierced with a fork and the meatballs are browned and cooked through.* Remove from the oven. Serve the baked meatballs and vegetables over the cooked rice. Top with the romesco mayo and almonds. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef.

    Browse Steps
    1 of 5