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Jaleo-Inspired Meatballs
with Pan Con Tomate & Saffron Mayo
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Time30 min
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Servings2
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NutritionEst. 980 calories
DownloadPlease 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.
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.
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fresh
ingredients
Title
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10 oz Ground Beef
- 2 Small Baguettes
- 4 oz Grape Or Cherry Tomatoes
- 2 cloves Garlic
- 1 Zucchini
- 2 Tbsps Mayonnaise
- ¼ cup Panko Breadcrumbs
- 1 pinch Saffron
- 1 Tbsp Sherry Vinegar
- 1½ Tbsps Golden Raisins
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1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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