Salmon & Turkey Meatballs

Meal Prep Bundle

95 MIN

8 Servings

Wellness at Blue Apron

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Vegetarian

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600 Calories or Less

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From the Test Kitchen

Discover meal prep designed for a healthy lifestyle. These recipes replace refined carbohydrates with high-fiber foods like veggies and whole grains, all with 48g or less of net carbs per serving.

This week's meals are:
Oregano Salmon & Corn Farro with Preserved Lemon-Tahini Sauce
16 green SmartPoints® per serving
7 blue SmartPoints® per serving
5 purple SmartPoints® per serving
Roasted Salmon & Vegetables with Spicy Soy Glaze
11 green SmartPoints® per serving
6 blue SmartPoints® per serving
6 purple SmartPoints® per serving
Ricotta Turkey Meatballs with Farro & Currant Salsa Verde
14 green SmartPoints® per serving
11 blue SmartPoints® per serving
9 purple SmartPoints® per serving
Hoisin-Sesame Turkey Meatballs with Vegetables & Peanuts
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

1 oz Sliced Roasted Red Peppers
2 Tbsps Sliced Roasted Almonds
3 Tbsps Roasted Cashews
1 oz Pitted Niçoise Olives
3 Tbsps Roasted Peanuts
1 tsp Black & White Sesame Seeds
4 Skin-On Salmon Fillets
18 oz Ground Turkey
1 tsp Whole Dried Oregano
½ cup Semi-Pearled Farro
1 lb Broccoli
1 Red Onion
½ lb Grape Tomatoes
4 ears Of Corn
2 Zucchini
½ lb Sweet Peppers
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup Panko Breadcrumbs
½ cup Part-Skim Ricotta Cheese
1 tsp Preserved Lemon Purée
2 Tbsps Tahini
2 tsps Date Syrup
1 Tbsp Sambal Oelek
3 Tbsps Soy Glaze
⅓ cup Salsa Verde
2 Tbsps Dried Currants
2 Tbsps Hoisin Sauce
1 Tbsp Sesame Oil

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Form a & bake the meatballs

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. In a bowl, combine the turkey, breadcrumbs, ricotta, and weeknight hero spice blend. Season with salt and pepper; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to a sheet pan. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

2 Prepare & roast the fish

Meanwhile, pat the fish dry with paper towels. Transfer to the remaining sheet pan. Drizzle with olive oil and turn to coat. Season 2 fish fillets on both sides with salt and pepper. Season the remaining fish fillets on both sides with salt, pepper, and enough of the oregano to coat. Arrange in an even layer, skin side down. Roast 15 to 17 minutes, or until lightly browned and cooked through.* Reserving the sheet pan, transfer the roasted fish to a plate. Discard the foil.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

3 Cook the farro

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1/2-inch wedges, keeping the layers intact. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Halve the tomatoes. Remove any husks and silks from the corn; cut the kernels off the cobs.

5 Roast the vegetables

Line the reserved sheet pan with foil. Transfer the broccoli florets, onion wedges, and quartered sweet peppers to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

6 Cook the remaining vegetables & finish the farro

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes and corn kernels; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of cooked farro; stir to combine. Taste, then season with salt and pepper if desired.

7 Make the Preserved Lemon-Tahini Sauce

Whisk together the lemon purée, tahini, date syrup, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

8 Make the Spicy Soy Glaze

Combine the soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

9 Make the Currant Salsa Verde

Combine the salsa verde and currants. Taste, then season with salt and pepper if desired.

10 Make the Hoisin-Sesame Sauce

Whisk together the hoisin sauce and sesame oil.

11 Assemble & Store the Oregano Salmon & Corn Farro

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished farro

• 1 oregano-roasted fish fillet

Transfer the preserved lemon-tahini sauce to 2 small containers.

12 Assemble & Store the Roasted Salmon & Vegetables

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 roasted vegetables

• 1 plain roasted fish fillet

Transfer the spicy soy glaze to 2 small containers.

13 Assemble & Store the Ricotta Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 finished farro

• 3 baked meatballs

Transfer the currant salsa verde to 2 small containers.

14 Assemble & Store the Hoisin-Sesame Meatballs

Makes 2 servings:

For each serving, in a large container combine:

• 1/4 roasted vegetables

• 3 baked meatballs

Transfer the hoisin-sesame sauce to 2 small containers.

15 Finish & Serve the Oregano Salmon & Corn Farro

Makes 2 servings:

Roughly chop the red peppers. Heat the finished fish and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the preserved lemon-tahini sauce, chopped peppers, and almonds.

16 Finish & Serve the Roasted Salmon & Vegetables

Makes 2 servings:

Roughly chop the cashews. Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy soy glaze and chopped cashews

17 Finish & Serve the Ricotta Turkey Meatballs

Makes 2 servings:

Roughly chop the olives. Heat the finished meatballs and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the currant salsa verde and chopped olives.

18 Finish & Serve the Hoisin-Sesame Turkey Meatballs

Makes 2 servings:

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