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

Jaleo-Inspired Meatballs & Rice

with Pan Con Tomate & Saffron Mayo

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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––a tapas staple of toasted bread topped with garlic and bites of fresh tomato. To learn more about what inspired this dish, go to roadtrip.blueapron.com/washingtondc.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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.

fresh
ingredients
Jaleo-Inspired Meatballs & Rice with Pan Con Tomate & Saffron Mayo
Title
time-saving
tips & techniques
How To: Peel Garlic
Garlic
Zucchini
Golden Raisins
How To: Quickly Halve Cherry Tomatoes
Baguette
Mayonnaise
Cherry Tomatoes
Panko Breadcrumbs
Rumi Saffron
Jasmine Rice
How To: Safely Cut Round Vegetables
How To: Properly Salt Cooking Water
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Small dice the zucchini. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut the bread in half, then halve each piece horizontally. Halve the tomatoes. In a medium 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 12 tightly packed meatballs. Arrange in an even layer on one side of the sheet pan. 

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

Bake the meatballs 10 minutes. Leaving the oven on, remove from the oven. Carefully place the bread cut side up on the other side of the sheet pan. Drizzle with olive oil. Return to the oven and bake 5 to 7 minutes, or until the bread is lightly browned around the edges and the meatballs are cooked through. Remove from the oven. 

Make the zucchini rice:
4 Make the zucchini rice:

While the meatballs bake, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Stir in the rice, raisins, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. 

Cook the tomatoes:
5 Cook the tomatoes:

While the rice and zucchini cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. 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, 3 to 4 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:

To the bowl of bloomed saffron water, add the mayonnaise. Stir to combine. Taste, then season with salt and pepper if desired. To make the pan con tomate, top the toasted bread with the cooked tomatoes; drizzle with olive oil. Serve the baked meatballs over the zucchini rice. Top with the saffron mayo. Serve with the pan con tomate on the side. Enjoy!

Tips from Home Chefs

Get Plans

Jaleo-Inspired Meatballs & Rice

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. Small dice the zucchini. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut the bread in half, then halve each piece horizontally. Halve the tomatoes. In a medium 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 12 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:

Bake the meatballs 10 minutes. Leaving the oven on, remove from the oven. Carefully place the bread cut side up on the other side of the sheet pan. Drizzle with olive oil. Return to the oven and bake 5 to 7 minutes, or until the bread is lightly browned around the edges and the meatballs are cooked through. Remove from the oven. 

4 Make the zucchini rice:

While the meatballs bake, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Stir in the rice, raisins, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. 

Make the zucchini rice:
Cook the tomatoes:
5 Cook the tomatoes:

While the rice and zucchini cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. 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, 3 to 4 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:

To the bowl of bloomed saffron water, add the mayonnaise. Stir to combine. Taste, then season with salt and pepper if desired. To make the pan con tomate, top the toasted bread with the cooked tomatoes; drizzle with olive oil. Serve the baked meatballs over the zucchini rice. Top with the saffron mayo. Serve with the pan con tomate on the side. Enjoy!

Make the saffron mayo & serve your dish:
Browse Steps
1 of 6