Signature with Chicken & Pork Chorizo Meatballs

Signature

with Chicken & Pork Chorizo Meatballs

95 MIN
8 Servings
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From the Test Kitchen

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:
• Creamy Pesto Chicken with Spinach & Pepper Pasta
• Southern-Spiced Chicken with Spicy Maple Mustard
• Pork Chorizo Meatballs & Veggie Pasta with Red Pepper Yogurt
• Lemon-Tahini Pork Chorizo Meatballs with Broccoli & Sweet Potatoes

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Signature with Chicken & Pork Chorizo Meatballs
Title
  • 2 Tbsps Roasted Pistachios
  • 3 Tbsps Roasted Peanuts
  • ⅓ cup Crispy Onions
  • 1 bunch Mint
  • 2 Tbsps Sliced Roasted Almonds
  • 1½ lbs Sweet Potatoes
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 2 Tbsps Dried Currants
  • 5 oz Baby Spinach
  • ¼ cup Panko Breadcrumbs
  • 1 tsp Whole Dried Oregano
  • 1¼ cups Fregola Sarda Pasta
  • 1 Pasture-Raised Egg
  • 1 Tbsp Capers
  • 2 Tbsps Tomato Paste
  • 18 oz Pork Chorizo
  • 2 Tbsps Mascarpone Cheese
  • 4 Boneless, Skinless Chicken Breasts
  • 1 lb Broccoli
  • 1 Red Onion
  • 2 Red, Yellow, Or Orange Bell Peppers
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 Tbsps Fromage Blanc
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Hot Sauce
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Tahini
  • 1 tsp Preserved Lemon Purée
  • ⅓ cup Basil Pesto
Roast & slice the chicken
1 Roast & slice the chicken

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. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 chicken breasts with the oregano. Evenly coat the remaining chicken breasts with enough of the Southern spice blend to coat. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Reserving the sheet pan, discard the foil and transfer the roasted chicken to a cutting board. When cool enough to handle, slice crosswise. 

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

Form & bake the meatballs
2 Form & bake the meatballs

Meanwhile, in a bowl, combine the chorizo, egg, and breadcrumbs; season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to the remaining sheet pan. Bake 14 to 16 minutes, or until browned and cooked through.* Remove from the oven.

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

Cook the pasta
3 Cook the pasta

Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water and cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Reserving the pot, drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water. Cover and heat to boiling on high.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Peel and medium dice the sweet potatoes. 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-wide wedges, keeping the layers intact. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. 

Cook & mash the sweet potatoes
5 Cook & mash the sweet potatoes

Add the diced sweet potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

Roast the broccoli & onion
6 Roast the broccoli & onion

Line the reserved sheet pan with foil. Transfer the broccoli florets and onion wedges to the foil. 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 lightly browned and tender when pierced with a fork. Remove from the oven.

Make the sauce & finish the pasta
7 Make the sauce & 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 diced bell peppers and capers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste and currants; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as it may splatter). Cook, stirring frequently, 2 to 3 minutes, or until thickened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Transfer to the bowl of cooked pasta; stir to combine. Taste, then season with salt and pepper if desired. 

Make the Creamy Pesto
8 Make the Creamy Pesto

Combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired. 

Make the Spicy Maple Mustard
9 Make the Spicy Maple Mustard

Combine the maple syrup, mustard, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Make the Red Pepper Yogurt
10 Make the Red Pepper Yogurt

Roughly chop the roasted peppers. Combine the tzatziki and chopped roasted peppers. Taste, then season with salt and pepper if desired. 

Make the Lemon-Tahini Sauce
11 Make the Lemon-Tahini Sauce

Combine the tahini, lemon purée, yogurt, and 1 teaspoon of water. Taste, then season with salt and pepper if desired. 

Assemble & Store the Creamy Pesto Chicken
12 Assemble & Store the Creamy Pesto Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced oregano chicken breast

Transfer the creamy pesto to 2 small containers. 

Assemble & Store the Southern-Spiced Chicken
13 Assemble & Store the Southern-Spiced Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 mashed sweet potatoes

• 1/4 roasted broccoli and onion

• 1 sliced Southern-spiced chicken breast

Transfer the spicy maple mustard to 2 small containers. 

Assemble & Store the Pork Chorizo Meatballs & Veggie Pasta
14 Assemble & Store the Pork Chorizo Meatballs & Veggie Pasta

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 3 baked meatballs

Transfer the red pepper yogurt to 2 small containers. 

Assemble & Store the Lemon-Tahini Pork Chorizo Meatballs
15 Assemble & Store the Lemon-Tahini Pork Chorizo Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 mashed sweet potatoes

• 1/4 roasted broccoli and onion

• 3 baked meatballs

Transfer the lemon-tahini sauce to 2 small containers. 

Finish & Serve the Creamy Pesto Chicken
16 Finish & Serve the Creamy Pesto Chicken

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and chopped pistachios.

Finish & Serve the Southern-Spiced Chicken
17 Finish & Serve the Southern-Spiced Chicken

Roughly chop the peanuts. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy maple mustard and chopped peanuts.

Finish & Serve the Pork Chorizo Meatballs & Veggie Pasta
18 Finish & Serve the Pork Chorizo Meatballs & Veggie Pasta

Heat the finished meatballs and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the red pepper yogurt and almonds.

Finish & Serve the Lemon-Tahini Pork Chorizo Meatballs
19 Finish & Serve the Lemon-Tahini Pork Chorizo Meatballs

Wash and dry the mint; pick the leaves off the stems. Heat the finished meatballs and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon-tahini sauce, mint leaves (tearing before adding), and crispy onions.

Tips from Home Chefs

About Blue Apron

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!

Get This Recipe Delivered
Roast & slice the chicken
1 Roast & slice the chicken

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. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 chicken breasts with the oregano. Evenly coat the remaining chicken breasts with enough of the Southern spice blend to coat. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Reserving the sheet pan, discard the foil and transfer the roasted chicken to a cutting board. When cool enough to handle, slice crosswise. 

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

2 Form & bake the meatballs

Meanwhile, in a bowl, combine the chorizo, egg, and breadcrumbs; season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to the remaining sheet pan. Bake 14 to 16 minutes, or until browned and cooked through.* Remove from the oven.

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

Form & bake the meatballs
Cook the pasta
3 Cook the pasta

Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Transfer to the pot of boiling water and cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Reserving the pot, drain thoroughly and transfer to a large bowl. Refill the pot 3/4 of the way up with salted water. Cover and heat to boiling on high.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Peel and medium dice the sweet potatoes. 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-wide wedges, keeping the layers intact. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. 

Prepare the remaining ingredients
Cook & mash the sweet potatoes
5 Cook & mash the sweet potatoes

Add the diced sweet potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

6 Roast the broccoli & onion

Line the reserved sheet pan with foil. Transfer the broccoli florets and onion wedges to the foil. 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 lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli & onion
Make the sauce & finish the pasta
7 Make the sauce & 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 diced bell peppers and capers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste and currants; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as it may splatter). Cook, stirring frequently, 2 to 3 minutes, or until thickened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted and combined. Transfer to the bowl of cooked pasta; stir to combine. Taste, then season with salt and pepper if desired. 

8 Make the Creamy Pesto

Combine the pesto and fromage blanc. Taste, then season with salt and pepper if desired. 

Make the Creamy Pesto
Make the Spicy Maple Mustard
9 Make the Spicy Maple Mustard

Combine the maple syrup, mustard, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

10 Make the Red Pepper Yogurt

Roughly chop the roasted peppers. Combine the tzatziki and chopped roasted peppers. Taste, then season with salt and pepper if desired. 

Make the Red Pepper Yogurt
Make the Lemon-Tahini Sauce
11 Make the Lemon-Tahini Sauce

Combine the tahini, lemon purée, yogurt, and 1 teaspoon of water. Taste, then season with salt and pepper if desired. 

12 Assemble & Store the Creamy Pesto Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced oregano chicken breast

Transfer the creamy pesto to 2 small containers. 

Assemble & Store the Creamy Pesto Chicken
Assemble & Store the Southern-Spiced Chicken
13 Assemble & Store the Southern-Spiced Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 mashed sweet potatoes

• 1/4 roasted broccoli and onion

• 1 sliced Southern-spiced chicken breast

Transfer the spicy maple mustard to 2 small containers. 

14 Assemble & Store the Pork Chorizo Meatballs & Veggie Pasta

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 3 baked meatballs

Transfer the red pepper yogurt to 2 small containers. 

Assemble & Store the Pork Chorizo Meatballs & Veggie Pasta
Assemble & Store the Lemon-Tahini Pork Chorizo Meatballs
15 Assemble & Store the Lemon-Tahini Pork Chorizo Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 mashed sweet potatoes

• 1/4 roasted broccoli and onion

• 3 baked meatballs

Transfer the lemon-tahini sauce to 2 small containers. 

16 Finish & Serve the Creamy Pesto Chicken

Roughly chop the pistachios. Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy pesto and chopped pistachios.

Finish & Serve the Creamy Pesto Chicken
Finish & Serve the Southern-Spiced Chicken
17 Finish & Serve the Southern-Spiced Chicken

Roughly chop the peanuts. Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy maple mustard and chopped peanuts.

18 Finish & Serve the Pork Chorizo Meatballs & Veggie Pasta

Heat the finished meatballs and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the red pepper yogurt and almonds.

Finish & Serve the Pork Chorizo Meatballs & Veggie Pasta
Finish & Serve the Lemon-Tahini Pork Chorizo Meatballs
19 Finish & Serve the Lemon-Tahini Pork Chorizo Meatballs

Wash and dry the mint; pick the leaves off the stems. Heat the finished meatballs and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon-tahini sauce, mint leaves (tearing before adding), and crispy onions.