Chicken & Beef Meatballs Meal Prep Bundle

Chicken & Beef Meatballs

Meal Prep Bundle

95 MIN
8 Servings
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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.
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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.
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From the Test Kitchen

Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
Chicken & Veggie Lo Mein with Spicy Sesame-Ginger Dressing
Southern-Spiced Chicken with Spinach Rice & Calabrian Ranch
Soy-Sambal Meatballs with Sesame-Dressed Vegetable Lo Mein
Meatballs & Spinach Rice with Creamy Salsa Verde & Almonds
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  • Nutrition
    PER SERVING
  • Calories
    960 Cals (est.)
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ingredients
Chicken & Beef Meatballs Meal Prep Bundle
Title
  • 3 Tbsps Roasted Cashews
  • 1 oz Sliced Roasted Red Peppers
  • ⅓ cup Crispy Onions
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 1 tsp Black & White Sesame Seeds
  • 4 Boneless, Skinless Chicken Breasts
  • 18 oz Ground Beef
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 1 cup Long Grain White Rice
  • 5 oz Baby Spinach
  • ¼ cup Panko Breadcrumbs
  • 6 oz Carrots
  • ½ lb Grape Tomatoes
  • 2 Zucchini
  • 2 Bell Peppers
  • 4 cloves Garlic
  • 1 Pasture-Raised Egg
  • ½ lb Snow Peas
  • 3 Tbsps Sesame Ginger Dressing
  • ¼ tsp Crushed Red Pepper Flakes
  • 3 Tbsps Ranch Dressing
  • 1½ tsps Calabrian Chile Paste
  • 1 Tbsp Sambal Oelek
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Rice Vinegar
  • ⅓ cup Salsa Verde
  • 2 Tbsps Crème Fraîche
time-saving
tips & techniques
Roast & slice the chicken
1 Roast & slice the chicken

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels; season 2 chicken breasts on both sides with salt, pepper, and enough of the Southern spice blend to coat. Season the remaining chicken breasts with salt and pepper on both sides. Transfer to one sheet pan. Drizzle the plain chicken breasts with the sesame oil; turn to coat. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

Form & roast the meatballs
2 Form & roast the meatballs

Meanwhile, peel and finely chop 4 cloves of garlic. In a bowl, combine the beef, weeknight hero spice blend, egg, breadcrumbs, and half the chopped garlic. Season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to the remaining sheet pan. Roast 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

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

Cook & dress the noodles
3 Cook & dress the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat.Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Transfer to a large bowl. Add the sautéed aromatics and stir to combine. Rinse and wipe out the pot.

Cook & finish the rice
4 Cook & finish the rice

Meanwhile, wash and dry the fresh produce. In the same 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. Add the spinach; season with salt and pepper. Stir until combined and slightly wilted.

Prepare the remaining ingredients
5 Prepare the remaining ingredients

Meanwhile, peel the carrots and thinly slice into rounds. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Halve the tomatoes.

Cook the vegetables & finish the noodles
6 Cook the vegetables & finish the noodles

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and sliced peppers, season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Transfer to the bowl of dressed noodles. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the remaining vegetables
7 Cook the remaining vegetables

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are combined and slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the Spicy Sesame-Ginger Dressing
8 Make the Spicy Sesame-Ginger Dressing

Combine the sesame ginger-dressing and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Make the Calabrian Ranch
9 Make the Calabrian Ranch

Combine the ranch dressing and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Creamy Salsa Verde
10 Make the Creamy Salsa Verde

Combine the salsa verde and crème fraîche. Season with salt and pepper.

Make the Soy-Sambal Sauce
11 Make the Soy-Sambal Sauce

Combine the soy glaze, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Assemble & Store the Chicken & Veggie Lo Mein
12 Assemble & Store the Chicken & Veggie Lo Mein

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

1 sliced sesame chicken breast

Transfer the spicy sesame-ginger dressing to 2 small containers.

Assemble & Store the Southern-Spiced Chicken
13 Assemble & Store the Southern-Spiced Chicken

Makes 2 servings:

For each serving, in a large container combine: 

1/4 finished rice

1/4 cooked vegetables

1 sliced Southern-spiced chicken breast

Transfer the Calabrian ranch to 2 small containers.

Assemble & Store the Meatballs & Spinach Rice
14 Assemble & Store the Meatballs & Spinach Rice

Makes 2 servings:

For each serving, in a large container combine: 

1/4 finished rice

1/4 cooked vegetables

3 roasted meatballs

Transfer the creamy salsa verde to 2 small containers.

Assemble & Store the Soy-Sambal Meatballs
15 Assemble & Store the Soy-Sambal Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

1/4 finished noodles

3 roasted meatballs

Transfer the soy-sambal sauce to 2 small containers.

Finish & Serve the Chicken & Veggie Lo Mein
16 Finish & Serve the Chicken & Veggie Lo Mein

Makes 2 servings:

Roughly chop the cashews. Top the finished chicken and noodles with the spicy sesame-ginger dressing. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped cashews and sesame seeds.

Finish & Serve the Southern-Spiced Chicken
17 Finish & Serve the Southern-Spiced Chicken

Makes 2 servings:

Roughly chop the roasted peppers. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian ranch, chopped peppers, and crispy onions.

Finish & Serve the Meatballs & Spinach Rice
18 Finish & Serve the Meatballs & Spinach Rice

Makes 2 servings:

Heat in the finished meatballs, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde, almonds, and half the parmesan (you will have extra).

Finish & Serve the Soy-Sambal Meatballs
19 Finish & Serve the Soy-Sambal Meatballs

Makes 2 servings:

Roughly chop the peanuts. Heat in the finished meatballs and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the soy-sambal sauce and chopped peanuts.

Tips from Home Chefs

About Blue Apron

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!

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Roast & slice the chicken
1 Roast & slice the chicken

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels; season 2 chicken breasts on both sides with salt, pepper, and enough of the Southern spice blend to coat. Season the remaining chicken breasts with salt and pepper on both sides. Transfer to one sheet pan. Drizzle the plain chicken breasts with the sesame oil; turn to coat. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

2 Form & roast the meatballs

Meanwhile, peel and finely chop 4 cloves of garlic. In a bowl, combine the beef, weeknight hero spice blend, egg, breadcrumbs, and half the chopped garlic. Season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to the remaining sheet pan. Roast 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

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

Form & roast the meatballs
Cook & dress the noodles
3 Cook & dress the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat.Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Transfer to a large bowl. Add the sautéed aromatics and stir to combine. Rinse and wipe out the pot.

4 Cook & finish the rice

Meanwhile, wash and dry the fresh produce. In the same 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. Add the spinach; season with salt and pepper. Stir until combined and slightly wilted.

Cook & finish the rice
Prepare the remaining ingredients
5 Prepare the remaining ingredients

Meanwhile, peel the carrots and thinly slice into rounds. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Halve the tomatoes.

6 Cook the vegetables & finish the noodles

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and sliced peppers, season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened. Transfer to the bowl of dressed noodles. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the vegetables & finish the noodles
Cook the remaining vegetables
7 Cook the remaining vegetables

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are combined and slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired.

8 Make the Spicy Sesame-Ginger Dressing

Combine the sesame ginger-dressing and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

Make the Spicy Sesame-Ginger Dressing
Make the Calabrian Ranch
9 Make the Calabrian Ranch

Combine the ranch dressing and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

10 Make the Creamy Salsa Verde

Combine the salsa verde and crème fraîche. Season with salt and pepper.

Make the Creamy Salsa Verde
Make the Soy-Sambal Sauce
11 Make the Soy-Sambal Sauce

Combine the soy glaze, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

12 Assemble & Store the Chicken & Veggie Lo Mein

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

1 sliced sesame chicken breast

Transfer the spicy sesame-ginger dressing to 2 small containers.

Assemble & Store the Chicken & Veggie Lo Mein
Assemble & Store the Southern-Spiced Chicken
13 Assemble & Store the Southern-Spiced Chicken

Makes 2 servings:

For each serving, in a large container combine: 

1/4 finished rice

1/4 cooked vegetables

1 sliced Southern-spiced chicken breast

Transfer the Calabrian ranch to 2 small containers.

14 Assemble & Store the Meatballs & Spinach Rice

Makes 2 servings:

For each serving, in a large container combine: 

1/4 finished rice

1/4 cooked vegetables

3 roasted meatballs

Transfer the creamy salsa verde to 2 small containers.

Assemble & Store the Meatballs & Spinach Rice
Assemble & Store the Soy-Sambal Meatballs
15 Assemble & Store the Soy-Sambal Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

1/4 finished noodles

3 roasted meatballs

Transfer the soy-sambal sauce to 2 small containers.

16 Finish & Serve the Chicken & Veggie Lo Mein

Makes 2 servings:

Roughly chop the cashews. Top the finished chicken and noodles with the spicy sesame-ginger dressing. Heat in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped cashews and sesame seeds.

Finish & Serve the Chicken & Veggie Lo Mein
Finish & Serve the Southern-Spiced Chicken
17 Finish & Serve the Southern-Spiced Chicken

Makes 2 servings:

Roughly chop the roasted peppers. Heat the finished chicken, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the Calabrian ranch, chopped peppers, and crispy onions.

18 Finish & Serve the Meatballs & Spinach Rice

Makes 2 servings:

Heat in the finished meatballs, rice, and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde, almonds, and half the parmesan (you will have extra).

Finish & Serve the Meatballs & Spinach Rice
Finish & Serve the Soy-Sambal Meatballs
19 Finish & Serve the Soy-Sambal Meatballs

Makes 2 servings:

Roughly chop the peanuts. Heat in the finished meatballs and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the soy-sambal sauce and chopped peanuts.

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