Multi-Cooker with Chicken Thighs & Beef Meatballs

Multi-Cooker

with Chicken Thighs & Beef Meatballs

95 MIN
8 Servings
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From the Test Kitchen

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:
• Indian-Style Chicken & Coconut Rice with Cilantro Sauce & Almonds
• Meatballs & Fregola Sarda Pasta with Parmesan & Crispy Onions

See Plans
  • Nutrition
    PER SERVING
  • Calories
    990 Cals (est.)
View Full Nutrition
Nutrition Label
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ingredients
Multi-Cooker with Chicken Thighs & Beef Meatballs
Title
  • 2 Tbsps Sliced Roasted Almonds
  • 4 Pieces Naan Bread
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Crispy Onions
  • ¼ cup Cilantro Sauce
  • 1 cup Jasmine Rice
  • 1 head Cauliflower
  • ⅓ cup Savory Tomato Chutney
  • 1½ Tbsps Golden Raisins
  • 1 13.5-Oz Can Light Coconut Milk
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 Lemon
  • 1½ tsps Calabrian Chile Paste
  • 1¼ cups Fregola Sarda Pasta
  • 1 lb Broccoli
  • 1⅛ lbs Ground Beef
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ¼ cup Panko Breadcrumbs
  • 1 Pasture-Raised Eggs
  • 1 15-Ounce Can Crushed Tomatoes
  • 1 8-Ounce Can Tomato Sauce
Cook the chicken:
1 Cook the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the multi-cooker. Add the tomato chutney and 2 tablespoons of water. 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 2 forks, shred into bite-sized pieces. 

Cook & finish the rice:
2 Cook & finish the rice:

In a medium pot, combine the rice, a big pinch of salt, and the coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins and sautéed aromatics until melted and combined. 

Prepare & roast the cauliflower:
3 Prepare & roast the cauliflower:

Meanwhile, line a sheet pan with foil. Wash and dry the cauliflower. Cut out and discard the core; cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Assemble & Store the Indian-Style Chicken Thighs & Coconut Rice:
4 Assemble & Store the Indian-Style Chicken Thighs & Coconut Rice:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 cooked chicken  

1/4 finished rice 

1/4 roasted cauliflower

Form & cook the meatballs:
5 Form & cook the meatballs:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. In a bowl, combine the beef, egg, breadcrumbs, and half the Italian seasoning; season with salt and pepper. Gently mix to combine. Using your hands, shape the mixture into 12 tightly packed meatballs. In the multi-cooker, combine the crushed tomatoes, tomato sauce, and remaining Italian seasoning; season with salt and pepper. Add the meatballs and gently 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.

Prepare, roast & dress the broccoli:
6 Prepare, roast & dress the broccoli:

Meanwhile, wash and dry the fresh produce. Halve the lemon; squeeze the juice into a large bowl, straining out the seeds. Add the chile paste and 1 tablespoon of olive oil; season with salt and pepper. Whisk to thoroughly combine. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 or 16 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of lemon-chile mixture. Toss to coat. Taste, then season with salt and pepper if desired.

Cook the pasta:
7 Cook the pasta:

Place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the medium pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Drain thoroughly.

Assemble & Store the Meatballs & Fregola Sarda Pasta:
8 Assemble & Store the Meatballs & Fregola Sarda Pasta:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 cooked meatballs and sauce 

1/4 dressed broccoli 

1/4 cooked pasta 

Finish & Serve the Indian-Style Chicken Thighs  & Coconut Rice:
9 Finish & Serve the Indian-Style Chicken Thighs & Coconut Rice:

Heat the finished chicken, rice, and cauliflower in the microwave 1 to 2 minutes, or until heated through. Wrap the naan in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. Garnish each serving with the tzatziki, almonds, and cilantro sauce

Finish & Serve the Meatballs & Fregola Sarda Pasta:
11 Finish & Serve the Meatballs & Fregola Sarda Pasta:

Heat the finished meatballs, pasta, and broccoli in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the parmesan and crispy onions.

Tips from Home Chefs

Cook the chicken:
1 Cook the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the multi-cooker. Add the tomato chutney and 2 tablespoons of water. 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 2 forks, shred into bite-sized pieces. 

2 Cook & finish the rice:

In a medium pot, combine the rice, a big pinch of salt, and the coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins and sautéed aromatics until melted and combined. 

Cook & finish the rice:
Prepare & roast the cauliflower:
3 Prepare & roast the cauliflower:

Meanwhile, line a sheet pan with foil. Wash and dry the cauliflower. Cut out and discard the core; cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

4 Assemble & Store the Indian-Style Chicken Thighs & Coconut Rice:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 cooked chicken  

1/4 finished rice 

1/4 roasted cauliflower

Assemble & Store the Indian-Style Chicken Thighs & Coconut Rice:
Form & cook the meatballs:
5 Form & cook the meatballs:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. In a bowl, combine the beef, egg, breadcrumbs, and half the Italian seasoning; season with salt and pepper. Gently mix to combine. Using your hands, shape the mixture into 12 tightly packed meatballs. In the multi-cooker, combine the crushed tomatoes, tomato sauce, and remaining Italian seasoning; season with salt and pepper. Add the meatballs and gently 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.

6 Prepare, roast & dress the broccoli:

Meanwhile, wash and dry the fresh produce. Halve the lemon; squeeze the juice into a large bowl, straining out the seeds. Add the chile paste and 1 tablespoon of olive oil; season with salt and pepper. Whisk to thoroughly combine. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 or 16 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of lemon-chile mixture. Toss to coat. Taste, then season with salt and pepper if desired.

Prepare, roast & dress the broccoli:
Cook the pasta:
7 Cook the pasta:

Place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the medium pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Drain thoroughly.

8 Assemble & Store the Meatballs & Fregola Sarda Pasta:

Makes 4 servings:

For each serving, in a large container combine: 

1/4 cooked meatballs and sauce 

1/4 dressed broccoli 

1/4 cooked pasta 

Assemble & Store the Meatballs & Fregola Sarda Pasta:
Finish & Serve the Indian-Style Chicken Thighs  & Coconut Rice:
9 Finish & Serve the Indian-Style Chicken Thighs & Coconut Rice:

Heat the finished chicken, rice, and cauliflower in the microwave 1 to 2 minutes, or until heated through. Wrap the naan in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. Garnish each serving with the tzatziki, almonds, and cilantro sauce

11 Finish & Serve the Meatballs & Fregola Sarda Pasta:

Heat the finished meatballs, pasta, and broccoli in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the parmesan and crispy onions.

Finish & Serve the Meatballs & Fregola Sarda Pasta:
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