Discontinued Signature with Roast Chicken & Pork Meatballs

Discontinued

Signature with Roast Chicken & Pork Meatballs

Group Created with Sketch. 95 min
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  • icon-servings Created with Sketch.
    8 Servings
  • icon-nutrition Created with Sketch. Est. 810 Cals/serving

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:
Roast Chicken & Creamy Salsa Verde with Pasta, Corn & Tomatoes
• Za’atar-Spiced Chicken & Farro with Spicy Cucumber Sauce
• Baked Pork Chorizo Meatballs with Fregola Sarda & Creamy Romesco
• Pork Chorizo Meatballs & Farro with Harissa-Cilantro Sauce

Get Cooking
fresh
ingredients
Discontinued Signature with Roast Chicken & Pork Meatballs
Title
  • 1 bunch Mint
  • 1½ oz Feta Cheese
  • 1 Tbsp Pickled Peruvian Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Pasture-Raised Eggs
  • 2 Tbsps Red Wine Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 4 ears Of Corn
  • 1 Red Onion
  • 1 cup Semi-Pearled Farro
  • 1 oz Pitted Niçoise Olives
  • 2 oz Dried Medjool Dates
  • 1¼ cups Fregola Sarda Pasta
  • 4 oz Sweet Peppers
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
  • 4 cloves Garlic
  • 2 Zucchini
  • 1⅛ lbs Pork Chorizo
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Poblano Peppers
  • 4 oz Grape Tomatoes
  • ¼ cup Panko Breadcrumbs
  • ⅓ cup Salsa Verde
  • 2 Tbsps Fromage Blanc
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Mayonnaise
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Red Harissa Paste
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. Wash and dry the fresh produce for bulk cooking. Line 2 sheet pans with foil. Pat the chicken dry with paper towels; place on one sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned chicken breasts with the weeknight hero spice blend. Evenly coat the remaining seasoned chicken breasts with the za’atar. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer 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 prepared sheet pan. Bake 15 to 17 minutes, or until the meatballs are browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 145°F

Cook the pasta
3 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. Turn off the heat. Drain thoroughly and transfer to a bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

Prepare the ingredients
4 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and small dice the onion. Pit and roughly chop the dates. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. Peel and roughly chop 4 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs. Quarter the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Roughly chop the olives. Halve the tomatoes. Cut off and discard the stem of the poblano peppers. Halve lengthwise, then remove the ribs and seeds; thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. 

Cook the farro
5 Cook the farro

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the diced onion, chopped dates, and vinegar. Stir to combine. Taste, then season with salt and pepper if desired. 

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

Meanwhile, place the halved tomatoes in a bowl; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced sweet peppers and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked pasta. Add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the remaining vegetables & finish the farro
7 Cook the remaining vegetables & finish the farro

In the same pan, heat a drizzle 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 sliced poblano peppers, chopped olives, and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened. Transfer to the pot of cooked farro and stir to combine. Taste, then season with salt and pepper if desired. 

Make the Creamy Salsa Verde
8 Make the Creamy Salsa Verde

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

Make the Spicy Cucumber Sauce
9 Make the Spicy Cucumber Sauce

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Combine the tzatziki and chopped jalapeño pepper. Taste, then season with salt and pepper if desired. 

Make the Creamy Romesco
10 Make the Creamy Romesco

Combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired. 

Make the Harissa-Cilantro Sauce
11 Make the Harissa-Cilantro Sauce

Combine the cilantro sauce and harissa paste. Taste, then season with salt and pepper if desired.

Assemble and Store the Roast Chicken & Creamy Salsa Verde
12 Assemble and Store the Roast Chicken & Creamy Salsa Verde

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced spiced chicken breast

Transfer the creamy salsa verde to 2 small containers.

Assemble and Store the Za’atar-Spiced Chicken & Farro
13 Assemble and Store the Za’atar-Spiced Chicken & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced za’atar chicken breast

Transfer the spicy cucumber sauce to 2 small containers.

Assemble and Store the Baked Pork Chorizo Meatballs
14 Assemble and Store the Baked Pork Chorizo Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 3 cooked meatballs

Transfer the creamy romesco to 2 small containers.

Assemble and Store the Pork Chorizo Meatballs & Farro
15 Assemble and Store the Pork Chorizo Meatballs & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 3 cooked meatballs

Transfer the harissa-cilantro sauce to 2 small containers.

Finish and Serve the Roast Chicken & Creamy Salsa Verde
16 Finish and Serve the Roast Chicken & Creamy Salsa Verde

Makes 2 servings:

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and pickled Peruvian peppers.

Finish and Serve the Za’atar-Spiced Chicken & Farro
17 Finish and Serve the Za’atar-Spiced Chicken & Farro

Makes 2 servings:

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cheese (crumbling before adding) and spicy cucumber sauce.

Finish and Serve the Baked Pork Chorizo Meatballs
18 Finish and Serve the Baked Pork Chorizo Meatballs

Makes 2 servings:

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

Finish and Serve the Pork Chorizo Meatballs & Farro
19 Finish and Serve the Pork Chorizo Meatballs & Farro

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems, then roughly chop the leaves. Heat the finished meatballs and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa-cilantro sauce and chopped mint.

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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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. Wash and dry the fresh produce for bulk cooking. Line 2 sheet pans with foil. Pat the chicken dry with paper towels; place on one sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat. Evenly coat 2 seasoned chicken breasts with the weeknight hero spice blend. Evenly coat the remaining seasoned chicken breasts with the za’atar. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer 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 prepared sheet pan. Bake 15 to 17 minutes, or until the meatballs are browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 145°F

Form & bake the meatballs
Cook the pasta
3 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. Turn off the heat. Drain thoroughly and transfer to a bowl. Refill the pot 3/4 of the way up with salted water; cover and heat to boiling on high.

4 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and small dice the onion. Pit and roughly chop the dates. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. Peel and roughly chop 4 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs. Quarter the zucchini lengthwise; cut crosswise into 1/4-inch pieces. Roughly chop the olives. Halve the tomatoes. Cut off and discard the stem of the poblano peppers. Halve lengthwise, then remove the ribs and seeds; thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. 

Prepare the ingredients
Cook the farro
5 Cook the farro

Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the diced onion, chopped dates, and vinegar. Stir to combine. Taste, then season with salt and pepper if desired. 

6 Cook the vegetables & finish the pasta

Meanwhile, place the halved tomatoes in a bowl; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced sweet peppers and half the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of cooked pasta. Add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the vegetables & finish the pasta
Cook the remaining vegetables & finish the farro
7 Cook the remaining vegetables & finish the farro

In the same pan, heat a drizzle 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 sliced poblano peppers, chopped olives, and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened. Transfer to the pot of cooked farro and stir to combine. Taste, then season with salt and pepper if desired. 

8 Make the Creamy Salsa Verde

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

Make the Creamy Salsa Verde
Make the Spicy Cucumber Sauce
9 Make the Spicy Cucumber Sauce

Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. Combine the tzatziki and chopped jalapeño pepper. Taste, then season with salt and pepper if desired. 

10 Make the Creamy Romesco

Combine the romesco sauce and mayonnaise. Taste, then season with salt and pepper if desired. 

Make the Creamy Romesco
Make the Harissa-Cilantro Sauce
11 Make the Harissa-Cilantro Sauce

Combine the cilantro sauce and harissa paste. Taste, then season with salt and pepper if desired.

12 Assemble and Store the Roast Chicken & Creamy Salsa Verde

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced spiced chicken breast

Transfer the creamy salsa verde to 2 small containers.

Assemble and Store the Roast Chicken & Creamy Salsa Verde
Assemble and Store the Za’atar-Spiced Chicken & Farro
13 Assemble and Store the Za’atar-Spiced Chicken & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced za’atar chicken breast

Transfer the spicy cucumber sauce to 2 small containers.

14 Assemble and Store the Baked Pork Chorizo Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 3 cooked meatballs

Transfer the creamy romesco to 2 small containers.

Assemble and Store the Baked Pork Chorizo Meatballs
Assemble and Store the Pork Chorizo Meatballs & Farro
15 Assemble and Store the Pork Chorizo Meatballs & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 3 cooked meatballs

Transfer the harissa-cilantro sauce to 2 small containers.

16 Finish and Serve the Roast Chicken & Creamy Salsa Verde

Makes 2 servings:

Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and pickled Peruvian peppers.

Finish and Serve the Roast Chicken & Creamy Salsa Verde
Finish and Serve the Za’atar-Spiced Chicken & Farro
17 Finish and Serve the Za’atar-Spiced Chicken & Farro

Makes 2 servings:

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cheese (crumbling before adding) and spicy cucumber sauce.

18 Finish and Serve the Baked Pork Chorizo Meatballs

Makes 2 servings:

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

Finish and Serve the Baked Pork Chorizo Meatballs
Finish and Serve the Pork Chorizo Meatballs & Farro
19 Finish and Serve the Pork Chorizo Meatballs & Farro

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems, then roughly chop the leaves. Heat the finished meatballs and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa-cilantro sauce and chopped mint.