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

Baked Meatballs & Romesco Mayo

with Peppers & Green Beans

30 MIN
$21.48/serving 4 Servings
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    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.

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    • Nutrition
    • Calories
      910 Cals (est.)
    Baked Meatballs & Romesco Mayo with Peppers & Green Beans
    • 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

    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 the meatballs and vegetables 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.

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