Cheesy Beef & Pork Sausage Meatball Bake with Gnocchi & Spinach
Premium

Cheesy Beef & Pork Sausage Meatball Bake

with Gnocchi & Spinach

Group Created with Sketch. 45 min
$15.99/SERVING
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 1410 Cals/serving
  • View All
    Nutrition Label
    Download

INGREDIENT IN FOCUS
We’re using hot Italian pork sausage (along with ground beef) to form the meatballs, giving them incredibly moist texture and rich, lightly-spiced flavor.

TECHNIQUE TO HIGHLIGHT
If your oven has a broiler—a section of the oven that provides direct, intense heat—we’ve provided instructions to use it at the very end, allowing the layer of mozzarella to turn deliciously bubbly and golden brown.
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Cheesy Beef & Pork Sausage Meatball Bake with Gnocchi & Spinach
Title
  • 10 oz Ground Beef
  • 10 oz Hot Italian Pork Sausage
  • ¾ lb Gnocchi
  • 1 Small Baguette
  • 1 15-Oz Can Crushed Tomatoes
  • 2 cloves Garlic
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 1 Watermelon Radish
  • 1 Lemon
  • 4 oz Fresh Mozzarella Cheese
  • 1 Shallot
  • ¼ cup Panko Breadcrumbs
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
Prepare the ingredients & make the garlic oil
1 Prepare the ingredients & make the garlic oil

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Place in a bowl; add half the Italian seasoning and a drizzle of olive oil. Season with salt and pepper; stir to combine. Halve the baguette.

Form & bake the meatballs
2 Form & bake the meatballs

In a large bowl, combine the beef, sausage, and breadcrumbs. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 16 tightly packed meatballs. Transfer to a large baking dish. Place on the upper oven rack and bake 14 to 16 minutes, or until browned and cooked through.*  Remove from the oven.

*An instant-read thermometer should register 160°F.

Cook the gnocchi & make the sauce
3 Cook the gnocchi & make the sauce

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the gnocchi; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add the sliced shallot, spinach, and remaining Italian seasoning; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste then season with salt and pepper if desired. 

Assemble the casserole
4 Assemble the casserole

To the baking dish of baked meatballs, add the cooked gnocchi and sauce. Gently stir to combine. Evenly top with the mozzarella (tearing before adding).

Bake the casserole & garlic bread
5 Bake the casserole & garlic bread
  • Line a sheet pan with foil. Place the halved baguette on the foil, cut side up. Evenly spread or brush the garlic oil onto the cut sides of the baguette. Place the garlic bread on the lower oven rack and toast 7 to 9 minutes, or until lightly browned. Remove from the oven. Place the casserole on the upper oven rack and bake 7 to 9 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil the casserole 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving.
Make the salad & serve your dish
6 Make the salad & serve your dish

Meanwhile, halve the radish lengthwise, then thinly slice crosswise. Roughly chop the peppers. Quarter and deseed the lemon. In a large bowl, combine the sliced radish, chopped peppers, the juice of 2 lemon wedges (you will have extra), and a drizzle of olive oil. Just before serving, add the arugula; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the baked casserole with the salad and garlic bread on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the garlic oil
1 Prepare the ingredients & make the garlic oil

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Place in a bowl; add half the Italian seasoning and a drizzle of olive oil. Season with salt and pepper; stir to combine. Halve the baguette.

2 Form & bake the meatballs

In a large bowl, combine the beef, sausage, and breadcrumbs. Season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 16 tightly packed meatballs. Transfer to a large baking dish. Place on the upper oven rack and bake 14 to 16 minutes, or until browned and cooked through.*  Remove from the oven.

*An instant-read thermometer should register 160°F.

Form & bake the meatballs
Cook the gnocchi & make the sauce
3 Cook the gnocchi & make the sauce

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the gnocchi; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add the sliced shallot, spinach, and remaining Italian seasoning; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste then season with salt and pepper if desired. 

4 Assemble the casserole

To the baking dish of baked meatballs, add the cooked gnocchi and sauce. Gently stir to combine. Evenly top with the mozzarella (tearing before adding).

Assemble the casserole
Bake the casserole & garlic bread
5 Bake the casserole & garlic bread
  • Line a sheet pan with foil. Place the halved baguette on the foil, cut side up. Evenly spread or brush the garlic oil onto the cut sides of the baguette. Place the garlic bread on the lower oven rack and toast 7 to 9 minutes, or until lightly browned. Remove from the oven. Place the casserole on the upper oven rack and bake 7 to 9 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil the casserole 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving.
6 Make the salad & serve your dish

Meanwhile, halve the radish lengthwise, then thinly slice crosswise. Roughly chop the peppers. Quarter and deseed the lemon. In a large bowl, combine the sliced radish, chopped peppers, the juice of 2 lemon wedges (you will have extra), and a drizzle of olive oil. Just before serving, add the arugula; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the baked casserole with the salad and garlic bread on the side. Enjoy!

Make the salad & serve your dish