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Meatballs & Harissa Tomato Sauce
with Green Beans & Orzo Pasta
40 minWellness at Blue Apron
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4 Servings
- Est. 770 Cals/serving
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We’re elevating these savory meatballs by loading ours with deliciously melty cheese curds, then cooking them in alightly spiced tomato sauce for rich, bright flavor in every bite. It’s all brought together over warm orzo pasta and green beans finished with a touch of crème fraîche.
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fresh
ingredients
Title
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1⅛ lbs Ground Beef
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1 15-Ounce Can Crushed Tomatoes
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½ lb Orzo Pasta
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2 cloves Garlic
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6 oz Green Beans
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2 oz Sliced Roasted Red Peppers
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2 Tbsps Crème Fraîche
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¼ cup Panko Breadcrumbs
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3 Tbsps Golden Raisins
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2 oz Cheddar Cheese Curds
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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1 Zucchini
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1 Tbsp Red Harissa Paste
step-by-step
instructions
1
Prepare the ingredients & make the harissa tomato sauce:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Finely chop the cheese curds. Medium dice the zucchini. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine the diced zucchini and chopped garlic in a bowl. Cut off and discard the stem ends of the green beans; cut into 1-inch pieces. Roughly chop the peppers. In a bowl, combine the tomatoes, harissa paste, a big pinch of salt, and 1/4 cup of water.
2
Form the meatballs:
In a large bowl, combine the beef, chopped cheese curds, breadcrumbs, and spice blend; season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to a plate.
3
Brown the meatballs & zucchini:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 5 to 6 minutes, or until browned on all sides. Add the prepared zucchini and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the peppers are softened.
4
Cook & finish the pasta:
Meanwhile, add the pasta to the pot of boiling water and cook 5 minutes. Add the green bean pieces and continue to cook 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche, raisins, and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.
5
Finish the meatballs & serve your dish:
Add the harissa tomato sauce (carefully, as the liquid may splatter) to the pan of browned meatballs and zucchini. Cook, stirring occasionally and spooning the sauce over the meatballs, 4 to 5 minutes, or until the liquid is slightly reduced in volume and the meatballs are cooked through. ** Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished meatballs and sauce over the finished pasta. Enjoy!
1
Prepare the ingredients & make the harissa tomato sauce:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Finely chop the cheese curds. Medium dice the zucchini. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Combine the diced zucchini and chopped garlic in a bowl. Cut off and discard the stem ends of the green beans; cut into 1-inch pieces. Roughly chop the peppers. In a bowl, combine the tomatoes, harissa paste, a big pinch of salt, and 1/4 cup of water.
2
Form the meatballs:
In a large bowl, combine the beef, chopped cheese curds, breadcrumbs, and spice blend; season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to a plate.
3
Brown the meatballs & zucchini:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 5 to 6 minutes, or until browned on all sides. Add the prepared zucchini and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the peppers are softened.
4
Cook & finish the pasta:
Meanwhile, add the pasta to the pot of boiling water and cook 5 minutes. Add the green bean pieces and continue to cook 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche, raisins, and chopped peppers; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.
5
Finish the meatballs & serve your dish:
Add the harissa tomato sauce (carefully, as the liquid may splatter) to the pan of browned meatballs and zucchini. Cook, stirring occasionally and spooning the sauce over the meatballs, 4 to 5 minutes, or until the liquid is slightly reduced in volume and the meatballs are cooked through. ** Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished meatballs and sauce over the finished pasta. Enjoy!
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