Pesto Meatball & Mozzarella Paninis

with Zucchini Slaw

55 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

In this exciting take on meatball subs, we’re turning the deliciously saucy sandwiches into warm, crispy paninis. In lieu of a press, we’re using a heavy pot or pan to compress our sandwiches, melting the mozzarella and crisping the soft bread. And instead of the typical tomato sauce, a fresh arugula pesto brightens up the rich beef. For a unique side dish, we’re making a slaw with summery zucchini, which shine with just a quick marinade of lemon juice and garlic.

Get Plans

Nutrition

PER SERVING
Calories

800 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the zucchini crosswise, then cut lengthwise into ¼-inch-thick sticks; transfer to a large bowl. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Peel and small dice the onion. Small dice the mozzarella cheese. Halve the rolls.

2 Make the slaw:

To the bowl of zucchini, add up to half the garlic paste (reserving the rest) and the juice of all 4 lemon wedges; season with salt and pepper. Drizzle with olive oil and toss to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes; season with salt and pepper to taste. Transfer to a serving dish.

3 Cook the arugula & make the pesto:

While the slaw marinates, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the arugula; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and wilted. Transfer to a cutting board and finely chop. Transfer to a large bowl. Add the Parmesan cheese. Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Wipe out the pan.

4 Make the pesto meatballs:

While the slaw continues to marinate, in a large bowl, combine the ground beef, onion, breadcrumbs, egg and remaining garlic paste; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 24 to 26 equal-sized meatballs; transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the meatballs; cook, turning occasionally, 8 to 10 minutes, or until browned on all sides and cooked through. Transfer to the bowl of pesto and toss to coat. Rinse and wipe out the pan.

5 Assemble the paninis:

Add the mozzarella cheese to the bowl of pesto meatballs; toss to thoroughly combine and season with salt and pepper to taste. Place the rolls on a clean, dry work surface, cut sides up. Divide the pesto meatballs and cheese between the roll bottoms; season with salt and pepper. Complete the paninis with the roll tops.

6 Cook the paninis & serve your dish:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the paninis; place a heavy pot or pan on top to press them down. Cook, occasionally pressing down on the pot, 3 to 5 minutes per side, or until the rolls are lightly browned and the mozzarella cheese has melted. (If the pan seems dry, add 2 teaspoons of olive oil before flipping the paninis.) Transfer to a cutting board and halve on an angle. Transfer to a serving dish. Serve with the slaw on the side. Enjoy!