Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the bread. Halve the tomatoes; place in a bowl and season with salt and pepper. Halve the zucchini lengthwise, then thinly slice crosswise. In a bowl, combine the saffron and 1 teaspoon of warm water.
Line a sheet pan with foil. In a bowl, combine the beef, breadcrumbs, spice blend, and half the garlic paste; season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Arrange in an even layer on one side of the sheet pan.
Place the bread cut side up on the other side of the sheet pan of meatballs. Drizzle with olive oil. Bake 10 to 12 minutes, or until the bread is lightly browned around the edges and the meatballs are cooked through. Remove from the oven.
While the meatballs and bread bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the raisins; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the zucchini is softened. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tomatoes. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 2 to 3 minutes, or until the tomatoes begin to break down. Add the vinegar (carefully, as the liquid may splatter), 1/4 cup of water, and remaining garlic paste. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are broken down and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
While the tomatoes cook, add the mayonnaise to the bowl of bloomed saffron water. Season with salt and pepper; stir to combine. To make the pan con tomate, top the toasted bread with the cooked tomatoes and a drizzle of olive oil. Carefully cut each piece in half. Serve the baked meatballs with the cooked zucchini. Top with the saffron mayo. Serve the pan con tomate on the side. Enjoy!
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the bread. Halve the tomatoes; place in a bowl and season with salt and pepper. Halve the zucchini lengthwise, then thinly slice crosswise. In a bowl, combine the saffron and 1 teaspoon of warm water.
Line a sheet pan with foil. In a bowl, combine the beef, breadcrumbs, spice blend, and half the garlic paste; season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Arrange in an even layer on one side of the sheet pan.
Place the bread cut side up on the other side of the sheet pan of meatballs. Drizzle with olive oil. Bake 10 to 12 minutes, or until the bread is lightly browned around the edges and the meatballs are cooked through. Remove from the oven.
While the meatballs and bread bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the raisins; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the zucchini is softened. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tomatoes. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 2 to 3 minutes, or until the tomatoes begin to break down. Add the vinegar (carefully, as the liquid may splatter), 1/4 cup of water, and remaining garlic paste. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are broken down and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
While the tomatoes cook, add the mayonnaise to the bowl of bloomed saffron water. Season with salt and pepper; stir to combine. To make the pan con tomate, top the toasted bread with the cooked tomatoes and a drizzle of olive oil. Carefully cut each piece in half. Serve the baked meatballs with the cooked zucchini. Top with the saffron mayo. Serve the pan con tomate on the side. Enjoy!
Tips from Home Chefs