Multi-Cooker with Beef Meatballs & Shredded Chicken

Multi-Cooker

with Beef Meatballs & Shredded Chicken

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 920 Cals/serving
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Great for families, these recipes put a Blue Apron twist on a multi-cooker experience. Easily bulk-cook meats (including braised meats like pulled pork or chicken) while you cook other elements like sauces and sides.

This weeks meals are:
• Shredded BBQ Chicken with Creamy Potato & Brussels Sprout Salad
• Sweet & Spicy Meatballs with Vegetable Ramen & Peanuts

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ingredients
Multi-Cooker with Beef Meatballs & Shredded Chicken
Title
  • ⅓ cup Crispy Onions
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Barbecue Sauce
  • 2 Tbsps Sweet Pickle Relish
  • ½ cup Sour Cream
  • 1¼ lbs Golden Or Red Potatoes
  • 1 lb Brussels Sprouts
  • 4 oz Sweet Peppers
  • 1 Yellow Onion
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1½ tsps Calabrian Chile Paste
  • 2 cloves Garlic
  • 2 Tbsps Hoisin Sauce
  • 1 Pasture-Raised Egg
  • 1⅛ lbs Ground Beef
  • 1 Tbsp Sambal Oelek
  • 1 lb Fresh Ramen Noodles (Previously Frozen)
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 6 oz Carrots
  • 15 oz Baby Bok Choy
  • 3 Tbsps Soy Glaze
  • ¼ cup Panko Breadcrumbs
Prepare the ingredients & make the creamy relish for the Shredded BBQ Chicken:
1 Prepare the ingredients & make the creamy relish for the Shredded BBQ Chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores, then quarter the peppers lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. In a large bowl, combine the sour cream, pickle relish, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Cook & shred the chicken:
2 Cook & shred the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the multi-cooker, combine the seasoned chicken, sliced onion, quartered peppers, barbecue sauce, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to 20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using two forks, carefully shred into bite-sized pieces.

Roast & dress the vegetables:
3 Roast & dress the vegetables:

Meanwhile, line 2 sheet pans with foil. Equally divide the halved brussels sprouts and potato pieces between the sheet pans. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully transfer to the bowl of creamy relish; toss to coat. Taste, then season with salt and pepper if desired. 

Assemble & Store the Shredded BBQ Chicken:
4 Assemble & Store the Shredded BBQ Chicken:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 shredded chicken 

1/4 dressed vegetables

Prepare the ingredients for Sweet & Spicy Meatballs:
5 Prepare the ingredients for Sweet & Spicy Meatballs:

Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling  on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the stem ends of the bok choy; roughly chop. Peel the carrots; halve lengthwise, then thinly slice crosswise.

Cook the meatballs & sauce:
6 Cook the meatballs & sauce:

In a bowl, combine the beef, egg, breadcrumbs, and chopped garlic;  season with salt and pepper. Gently mix to combine. Shape the mixture into 16 tightly packed meatballs. In the multi-cooker, combine the hoisin sauce, soy glaze, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper and whisk to thoroughly combine. Add the meatballs and stir to coat. Close and seal the lid. Turn to the high pressure cook function and set to 10 minutes. Once the meatballs are cooked through*, let the lid naturally release 5 minutes, then manually release the lid.

*An instant-read thermometer should register 160°F.

Cook the vegetables:
7 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

Cook & finish the noodles:
8 Cook & finish the noodles:

Add the noodles to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or tender. Turn off the heat. Drain and rinse under water to prevent sticking. Return to the pot. Add the sautéed aromatics and cooked vegetables. Stir to combine.

Assemble & Store the Sweet & Spicy Meatballs:
9 Assemble & Store the Sweet & Spicy Meatballs:

Makes 4 servings:

For each serving, in a large container combine:  

1/4 finished noodles 

1/4 cooked meatballs and sauce

Finish & Serve the Shredded BBQ Chicken:
10 Finish & Serve the Shredded BBQ Chicken:

Makes 4 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the crispy onions.

Finish & Serve the Sweet & Spicy Meatballs:
11 Finish & Serve the Sweet & Spicy Meatballs:

Makes 4 servings:

Roughly chop the peanuts. Heat the finished meatballs, sauce, and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped peanuts and sesame seeds.

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Prepare the ingredients & make the creamy relish for the Shredded BBQ Chicken:
1 Prepare the ingredients & make the creamy relish for the Shredded BBQ Chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores, then quarter the peppers lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. In a large bowl, combine the sour cream, pickle relish, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

2 Cook & shred the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the multi-cooker, combine the seasoned chicken, sliced onion, quartered peppers, barbecue sauce, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to 20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using two forks, carefully shred into bite-sized pieces.

Cook & shred the chicken:
Roast & dress the vegetables:
3 Roast & dress the vegetables:

Meanwhile, line 2 sheet pans with foil. Equally divide the halved brussels sprouts and potato pieces between the sheet pans. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Carefully transfer to the bowl of creamy relish; toss to coat. Taste, then season with salt and pepper if desired. 

4 Assemble & Store the Shredded BBQ Chicken:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 shredded chicken 

1/4 dressed vegetables

Assemble & Store the Shredded BBQ Chicken:
Prepare the ingredients for Sweet & Spicy Meatballs:
5 Prepare the ingredients for Sweet & Spicy Meatballs:

Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling  on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the stem ends of the bok choy; roughly chop. Peel the carrots; halve lengthwise, then thinly slice crosswise.

6 Cook the meatballs & sauce:

In a bowl, combine the beef, egg, breadcrumbs, and chopped garlic;  season with salt and pepper. Gently mix to combine. Shape the mixture into 16 tightly packed meatballs. In the multi-cooker, combine the hoisin sauce, soy glaze, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper and whisk to thoroughly combine. Add the meatballs and stir to coat. Close and seal the lid. Turn to the high pressure cook function and set to 10 minutes. Once the meatballs are cooked through*, let the lid naturally release 5 minutes, then manually release the lid.

*An instant-read thermometer should register 160°F.

Cook the meatballs & sauce:
Cook the vegetables:
7 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

8 Cook & finish the noodles:

Add the noodles to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or tender. Turn off the heat. Drain and rinse under water to prevent sticking. Return to the pot. Add the sautéed aromatics and cooked vegetables. Stir to combine.

Cook & finish the noodles:
Assemble & Store the Sweet & Spicy Meatballs:
9 Assemble & Store the Sweet & Spicy Meatballs:

Makes 4 servings:

For each serving, in a large container combine:  

1/4 finished noodles 

1/4 cooked meatballs and sauce

10 Finish & Serve the Shredded BBQ Chicken:

Makes 4 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the crispy onions.

Finish & Serve the Shredded BBQ Chicken:
Finish & Serve the Sweet & Spicy Meatballs:
11 Finish & Serve the Sweet & Spicy Meatballs:

Makes 4 servings:

Roughly chop the peanuts. Heat the finished meatballs, sauce, and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the chopped peanuts and sesame seeds.