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Whole Wheat Spaghetti & Meatballs

with Arugula, Tangelo & Parmesan Salad

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 685 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, we know you’re already plenty familiar with spaghetti and meatballs. And in our gourmet take, we’re staying true to what makes the dish delicious: homemade sauce, tender pasta and succulent meatballs. But in the salad, we’re using a special ingredient: the tangelo. A cross between a sweet tangerine and a mildly tangy pomelo (similar to a grapefruit), the tangelo, also called the “honeybell,” is unbelievably juicy. It’s a sunny addition to this classic meal.

fresh
ingredients
Whole Wheat Spaghetti & Meatballs with Arugula, Tangelo & Parmesan Salad
Title
  • 1⅛ lbs Ground Beef
  • ¾ lb Whole Wheat Spaghetti Pasta
  • 1 28-Ounce Can Tomato Purée
  • ½ cup Panko Breadcrumbs
  • 5 oz Arugula
  • 2 Carrots
  • 1 Tangelo
  • 1 Yellow Onion
  • 1 large bunch Parsley
  • 1 Tbsp Meatball Spice Blend (Whole Fennel Seeds, Dried Oregano, Dried Thyme, Garlic Powder, Ground Coriander & Smoked Paprika)
  • ½ cup Grated Parmesan Cheese
  • ¼ cup Sliced Almonds
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the carrots. Peel and medium dice the tangelo; remove the seeds. Peel and small dice the onion. Pick the parsley leaves off the stems; discard the stems and roughly chop half the leaves, keeping the remaining leaves whole.

Cook the aromatics:
2 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add half the carrots and half the onion; season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spice blend; cook, stirring frequently, 2 to 3 minutes, or until fragrant. Transfer the cooked aromatics to a plate and spread into a thin layer to cool. Wipe out the pan.

Make the sauce:
3 Make the sauce:

While the aromatics cool, in a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the remaining carrots and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato purée and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly reduced in volume. Remove from heat. Set aside in a warm place.

Make the meatballs & add them to the sauce:
4 Make the meatballs & add them to the sauce:

While the sauce simmers and once the aromatics are cool enough to handle, in a large bowl, combine the ground beef, breadcrumbs, chopped parsley, cooked aromatics and half the Parmesan cheese; season with salt. Using your hands, form the mixture into 19 to 21 meatballs (each about the size of a golf ball). In the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the meatballs in a single layer and cook, stirring occasionally, 8 to 10 minutes, or until evenly browned; transfer to the pot of sauce. Simmer the meatballs and sauce on low, stirring occasionally, 4 to 6 minutes, or until the meatballs are cooked through. Remove from heat. Set aside in a warm place.

Cook the pasta:
5 Cook the pasta:

While the meatballs and sauce simmer, add the pasta to the pot of boiling water. Cook, stirring frequently, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Drain the pasta thoroughly and return to the pot. Drizzle with olive oil and toss to coat. Set aside in a warm place.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

In a large bowl, combine the arugula, tangelo, almonds and half the remaining Parmesan cheese. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer the salad to a serving dish. Transfer the cooked pasta to a separate serving dish; spoon the meatballs and sauce over the pasta. Garnish with the whole parsley leaves and remaining Parmesan cheese. Enjoy!

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!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and small dice the carrots. Peel and medium dice the tangelo; remove the seeds. Peel and small dice the onion. Pick the parsley leaves off the stems; discard the stems and roughly chop half the leaves, keeping the remaining leaves whole.

2 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add half the carrots and half the onion; season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the spice blend; cook, stirring frequently, 2 to 3 minutes, or until fragrant. Transfer the cooked aromatics to a plate and spread into a thin layer to cool. Wipe out the pan.

Cook the aromatics:
Make the sauce:
3 Make the sauce:

While the aromatics cool, in a large pot, heat 1 tablespoon of olive oil on medium until hot. Add the remaining carrots and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato purée and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly reduced in volume. Remove from heat. Set aside in a warm place.

4 Make the meatballs & add them to the sauce:

While the sauce simmers and once the aromatics are cool enough to handle, in a large bowl, combine the ground beef, breadcrumbs, chopped parsley, cooked aromatics and half the Parmesan cheese; season with salt. Using your hands, form the mixture into 19 to 21 meatballs (each about the size of a golf ball). In the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the meatballs in a single layer and cook, stirring occasionally, 8 to 10 minutes, or until evenly browned; transfer to the pot of sauce. Simmer the meatballs and sauce on low, stirring occasionally, 4 to 6 minutes, or until the meatballs are cooked through. Remove from heat. Set aside in a warm place.

Make the meatballs & add them to the sauce:
Cook the pasta:
5 Cook the pasta:

While the meatballs and sauce simmer, add the pasta to the pot of boiling water. Cook, stirring frequently, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Drain the pasta thoroughly and return to the pot. Drizzle with olive oil and toss to coat. Set aside in a warm place.

6 Make the salad & serve your dish:

In a large bowl, combine the arugula, tangelo, almonds and half the remaining Parmesan cheese. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Transfer the salad to a serving dish. Transfer the cooked pasta to a separate serving dish; spoon the meatballs and sauce over the pasta. Garnish with the whole parsley leaves and remaining Parmesan cheese. Enjoy!

Make the salad & serve your dish: