Jaleo-Inspired Meatballs with Pan Con Tomate & Saffron Mayo
Best of the U.S.

Jaleo-Inspired Meatballs

with Pan Con Tomate & Saffron Mayo

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned 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. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 980 Cals/serving
  • View All
    Nutrition Label
    Download

For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! Second stop: Washington, DC. Our take on albondigas (or Spanish-style meatballs) is inspired by the vibrant tapas dishes of Jaleo, an acclaimed Spanish restaurant in DC. They’re the perfect pairing for pan con tomate—simply “bread with tomato”—and a drizzle of fragrant saffron mayo. To learn more about what inspired this dish, go to roadtrip.blueapron.com/washingtondc.

Get Cooking
fresh
ingredients
Jaleo-Inspired Meatballs with Pan Con Tomate & Saffron Mayo
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & bloom the saffron:
1 Prepare the ingredients & bloom the saffron:

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

Form the meatballs:
2 Form the meatballs:

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. 

Bake the meatballs & bread:
3 Bake the meatballs & bread:

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. 

Cook the zucchini:
4 Cook the zucchini:

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. 

Cook the tomatoes:
5 Cook the tomatoes:

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. 

Make the saffron mayo & serve your dish:
6 Make the saffron mayo & serve your dish:

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

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 & bloom the saffron:
1 Prepare the ingredients & bloom the saffron:

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

2 Form the meatballs:

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. 

Form the meatballs:
Bake the meatballs & bread:
3 Bake the meatballs & bread:

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. 

4 Cook the zucchini:

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. 

Cook the zucchini:
Cook the tomatoes:
5 Cook the tomatoes:

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. 

6 Make the saffron mayo & serve your dish:

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!

Make the saffron mayo & serve your dish: