Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Baked Meatballs & Romesco Mayo
with Peppers & Green Beans
30 MIN
+$9.49/serving
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
-
NutritionPER SERVING
-
Calories870 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
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
step-by-step
instructions
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.
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.
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.
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.
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.
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