Signature with Chicken & Baked Meatballs

Signature

with Chicken & Baked Meatballs

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 890 Cals/serving
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Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
• Asian-Style Chicken & Rice with Slaw & Ponzu Mayo
• Roast Chicken & Kale Pasta with Creamy Romesco Sauce
• Baked Meatballs & Slaw with Spicy Hoisin Sauce
• Mediterranean-Style Meatballs with Sesame-Tzatziki Sauce

Get Cooking
fresh
ingredients
Signature with Chicken & Baked Meatballs
Title
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Dried Currants
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Sliced Roasted Almonds
  • 1 cup Jasmine Rice
  • 4 oz Sweet Peppers
  • 6 oz Shishito Peppers
  • 1¼ cups Fregola Sarda Pasta
  • 1 tsp Whole Dried Oregano
  • 1 Lime
  • ¼ cup Panko Breadcrumbs
  • ½ lb Red Cabbage
  • 1 Pasture-Raised Eggs
  • 2 Persian Cucumbers
  • 2 cloves Garlic
  • 1 bunch Kale
  • ¼ cup Sweet Chili Sauce
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 4 Boneless, Skinless Chicken Breasts
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1⅛ lbs Ground Beef
  • 1 Yellow Or Sweet Onion
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 2 Tbsps Mayonnaise
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 Tbsps Fromage Blanc
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 1 tsp Preserved Lemon Purée
  • 2 Tbsps Tahini
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Rice Vinegar
Form & bake the meatballs:
1 Form & 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. Wash and dry the fresh produce. Line 2 sheet pans with foil. Peel and finely chop 2 cloves of garlic. In a bowl, combine the beef, chopped garlic, egg, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into  12 tightly packed meatballs. Transfer to one sheet pan. Bake 14 to 16 minutes, or until the meatballs are browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 145°F

Roast the chicken & shishito peppers:
2 Roast the chicken & shishito peppers:

Meanwhile, cut off and discard the stems of the shishito peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. Pat the chicken dry with paper towels. Transfer the chicken to one side of the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned chicken breasts on both sides with the weeknight hero spice blend. Transfer the prepared peppers to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 16 to 18 minutes, or until the peppers are blistered and the chicken is cooked through.* Remove from the oven. Transfer the roasted chicken to a cutting board. When cool enough to handle, slice crosswise. 

 

*An instant-read thermometer should register 165°F.

Prepare the remaining ingredients & make the slaw:
3 Prepare the remaining ingredients & make the slaw:

Meanwhile, separate the kale leaves from the stems. Discard the stems and roughly chop the leaves. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise.  Halve the lime crosswise; squeeze the juice into a large bowl. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. To the bowl of lime juice, add the sliced cabbage, sliced cucumbers, and sweet chili sauce; season with salt and pepper. Stir to combine.

Cook the pasta:
4 Cook the pasta:

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

Cook the rice:
5 Cook the rice:

In the same pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat fluff with a fork. Stir in the sautéed aromatics until combined.

Cook the vegetables & finish the pasta:
6 Cook the vegetables & finish the pasta:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped kale and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add  1/2 cup of water and cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to the bowl of cooked pasta; drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Make the Ponzu Mayo:
7 Make the Ponzu Mayo:

Combine the ponzu sauce, mayonnaise, and 2 teaspoons of water.

Make the Creamy Romesco Sauce:
8 Make the Creamy Romesco Sauce:

Combine the romesco sauce, fromage blanc, and 2 teaspoons of water. Season with salt and pepper.

Make the Sesame-Tzatziki Sauce:
9 Make the Sesame-Tzatziki Sauce:

Combine the tzatziki, lemon purée, tahini, and 2 teaspoons of water. Season with salt and pepper.

Make the Spicy Hoisin Sauce:
10 Make the Spicy Hoisin Sauce:

Combine the hoisin sauce, vinegar, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. 

Assemble & store the Asian-Style Chicken & Rice:
11 Assemble & store the Asian-Style Chicken & Rice:

Makes 2 servings:

For each serving, in a large container combine:

  • 1/4 cooked rice

  • 1 sliced chicken breast

  • 1/4 roasted shishito peppers

  • Transfer half the slaw to 2 small containers.

Transfer the ponzu mayo to 2 small containers. 

Assemble & store the Roast Chicken & Kale Pasta:
12 Assemble & store the Roast Chicken & Kale Pasta:

Makes 2 servings:

For each serving, in a large container combine:

  • 1/4 finished pasta and vegetables

  • 1 sliced spiced chicken breast

  • Transfer the creamy romesco sauce to 2 small containers. 
Assemble & store the Meatballs & Fregola Sarda Pasta:
13 Assemble & store the Meatballs & Fregola Sarda Pasta:

Makes 2 servings:

For each serving, in a large container combine:

  • 1/4 finished pasta and vegetables

  • 1/4 cooked meatballs

  • Transfer the sesame-tzatziki sauce to 2 small containers. 
Assemble & store the Baked Meatballs & Slaw:
14 Assemble & store the Baked Meatballs & Slaw:

Makes 2 servings:

For each serving, in a large container combine:

  • 1/4 cooked rice

  • 1/4 cooked meatballs

  • 1/4 roasted shishito pappers

    • Transfer the remaining slaw to 2 small containers.

Transfer the spicy hoisin sauce to 2 small containers. 

Finish & serve the Asian-Style Chicken & Rice:
15 Finish & serve the Asian-Style Chicken & Rice:

Makes 2 servings:

  • Heat the finished chicken, rice and shishito peppers in the microwave 1 to 2 minutes, or until heated through.

  • Serve with the slaw. Garnish each serving with the ponzu mayo and sesame seeds.

Finish & serve the Roast Chicken & Kale Pasta:
16 Finish & serve the Roast Chicken & Kale Pasta:

Makes 2 servings:

  • Heat the finished chicken, pasta, and vegetables in the microwave 1 to 2 minutes, or until heated through. 

  • Garnish each serving with the creamy romesco sauce and almonds.

Finish & serve the Meatballs & Fregola Sarda Pasta:
17 Finish & serve the Meatballs & Fregola Sarda Pasta:

Makes 2 servings:

  • Heat the finished meatballs, pasta, and vegetables in the microwave 1 to 2 minutes, or until heated through. 

  • Garnish each serving with the sesame-tzatziki sauce and currants.

Finish & serve the Baked Meatballs & Slaw:
18 Finish & serve the Baked Meatballs & Slaw:

Makes 2 servings:

  • Roughly chop the peanuts.

  • Heat the finished meatballs, rice, and shishito peppers in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw. Garnish each serving with the spicy hoisin sauce and chopped peanuts.

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Form & bake the meatballs:
1 Form & 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. Wash and dry the fresh produce. Line 2 sheet pans with foil. Peel and finely chop 2 cloves of garlic. In a bowl, combine the beef, chopped garlic, egg, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into  12 tightly packed meatballs. Transfer to one sheet pan. Bake 14 to 16 minutes, or until the meatballs are browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 145°F

2 Roast the chicken & shishito peppers:

Meanwhile, cut off and discard the stems of the shishito peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. Pat the chicken dry with paper towels. Transfer the chicken to one side of the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly coat 2 seasoned chicken breasts on both sides with the weeknight hero spice blend. Transfer the prepared peppers to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 16 to 18 minutes, or until the peppers are blistered and the chicken is cooked through.* Remove from the oven. Transfer the roasted chicken to a cutting board. When cool enough to handle, slice crosswise. 

 

*An instant-read thermometer should register 165°F.

Roast the chicken & shishito peppers:
Prepare the remaining ingredients & make the slaw:
3 Prepare the remaining ingredients & make the slaw:

Meanwhile, separate the kale leaves from the stems. Discard the stems and roughly chop the leaves. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise.  Halve the lime crosswise; squeeze the juice into a large bowl. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. To the bowl of lime juice, add the sliced cabbage, sliced cucumbers, and sweet chili sauce; season with salt and pepper. Stir to combine.

4 Cook the pasta:

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

Cook the pasta:
Cook the rice:
5 Cook the rice:

In the same pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat fluff with a fork. Stir in the sautéed aromatics until combined.

6 Cook the vegetables & finish the pasta:

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped kale and oregano; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add  1/2 cup of water and cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to the bowl of cooked pasta; drizzle with olive oil and stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the pasta:
Make the Ponzu Mayo:
7 Make the Ponzu Mayo:

Combine the ponzu sauce, mayonnaise, and 2 teaspoons of water.

8 Make the Creamy Romesco Sauce:

Combine the romesco sauce, fromage blanc, and 2 teaspoons of water. Season with salt and pepper.

Make the Creamy Romesco Sauce:
Make the Sesame-Tzatziki Sauce:
9 Make the Sesame-Tzatziki Sauce:

Combine the tzatziki, lemon purée, tahini, and 2 teaspoons of water. Season with salt and pepper.

10 Make the Spicy Hoisin Sauce:

Combine the hoisin sauce, vinegar, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. 

Make the Spicy Hoisin Sauce:
Assemble & store the Asian-Style Chicken & Rice:
11 Assemble & store the Asian-Style Chicken & Rice:

Makes 2 servings:

For each serving, in a large container combine:

  • 1/4 cooked rice

  • 1 sliced chicken breast

  • 1/4 roasted shishito peppers

  • Transfer half the slaw to 2 small containers.

Transfer the ponzu mayo to 2 small containers. 

12 Assemble & store the Roast Chicken & Kale Pasta:

Makes 2 servings:

For each serving, in a large container combine:

  • 1/4 finished pasta and vegetables

  • 1 sliced spiced chicken breast

  • Transfer the creamy romesco sauce to 2 small containers. 
Assemble & store the Roast Chicken & Kale Pasta:
Assemble & store the Meatballs & Fregola Sarda Pasta:
13 Assemble & store the Meatballs & Fregola Sarda Pasta:

Makes 2 servings:

For each serving, in a large container combine:

  • 1/4 finished pasta and vegetables

  • 1/4 cooked meatballs

  • Transfer the sesame-tzatziki sauce to 2 small containers. 
14 Assemble & store the Baked Meatballs & Slaw:

Makes 2 servings:

For each serving, in a large container combine:

  • 1/4 cooked rice

  • 1/4 cooked meatballs

  • 1/4 roasted shishito pappers

    • Transfer the remaining slaw to 2 small containers.

Transfer the spicy hoisin sauce to 2 small containers. 

Assemble & store the Baked Meatballs & Slaw:
Finish & serve the Asian-Style Chicken & Rice:
15 Finish & serve the Asian-Style Chicken & Rice:

Makes 2 servings:

  • Heat the finished chicken, rice and shishito peppers in the microwave 1 to 2 minutes, or until heated through.

  • Serve with the slaw. Garnish each serving with the ponzu mayo and sesame seeds.

16 Finish & serve the Roast Chicken & Kale Pasta:

Makes 2 servings:

  • Heat the finished chicken, pasta, and vegetables in the microwave 1 to 2 minutes, or until heated through. 

  • Garnish each serving with the creamy romesco sauce and almonds.

Finish & serve the Roast Chicken & Kale Pasta:
Finish & serve the Meatballs & Fregola Sarda Pasta:
17 Finish & serve the Meatballs & Fregola Sarda Pasta:

Makes 2 servings:

  • Heat the finished meatballs, pasta, and vegetables in the microwave 1 to 2 minutes, or until heated through. 

  • Garnish each serving with the sesame-tzatziki sauce and currants.

18 Finish & serve the Baked Meatballs & Slaw:

Makes 2 servings:

  • Roughly chop the peanuts.

  • Heat the finished meatballs, rice, and shishito peppers in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw. Garnish each serving with the spicy hoisin sauce and chopped peanuts.

Finish & serve the Baked Meatballs & Slaw: