Turkey Meatballs & Salmon Meal Prep Bundle

Turkey Meatballs & Salmon

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

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 42g or less of net carbs per serving.
This week's meals are:
Turkey Meatball Salad with Creamy Za'atar Dressing
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
Romesco-Dressed Turkey Meatballs with Quinoa & Asparagus
11 green SmartPoints® per serving
11 blue SmartPoints® per serving
8 purple SmartPoints® per serving
Baked Salmon Salad with Pepitas & Guacamole Ranch
14 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
Oregano Salmon & Herb Yogurt with Vegetable Quinoa
16 green SmartPoints® per serving
10 blue SmartPoints® per serving
7 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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Wellness Details

WW™ Approved Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Turkey Meatballs & Salmon Meal Prep Bundle
Title
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Roasted Pistachios
  • ½ oz Sweety Drop Peppers
  • 1 oz Pickled Peppadew Peppers
  • 1 oz Pitted Niçoise Olives
  • 5 oz Baby Spinach
  • 18 oz Ground Turkey
  • 4 Skin-On Salmon Fillets
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ¼ cup Panko Breadcrumbs
  • ½ cup Part-Skim Ricotta Cheese
  • 2 tsps Date Syrup
  • 2 Persian Cucumbers
  • 2 Tbsps Red Wine Vinegar
  • ½ lb Grape Tomatoes
  • 2 Red, Yellow, Or Orange Bell Peppers
  • 1 Yellow Onion
  • ½ cup Tricolor Quinoa
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 tsp Whole Dried Oregano
  • ¾ lb Asparagus
  • 4 Scallions
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Fromage Blanc
  • ¼ cup Guacamole
  • 3 Tbsps Ranch Dressing
  • ⅓ cup Salsa Verde
  • ½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
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. Line two sheet pans with foil. In a bowl, combine the turkey, breadcrumbs, ricotta, and smoky spice blend. Season with salt and pepper; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to one of the sheet pans. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

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

Prepare & bake the fish
2 Prepare & bake 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, pepper, and enough of the weeknight hero spice blend to coat. 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. Bake 15 to 17 minutes, or until lightly browned and cooked through.* Remove from the oven. 

*An instant-read thermometer should register 145°F.

Cook the quinoa
3 Cook the quinoa

Meanwhile, add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve, peel, and medium dice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). Thinly slice the scallions. Thinly slice the cucumbers into rounds. Halve the tomatoes. In a large bowl, combine the sliced scallions, sliced cucumbers, halved tomatoes, date syrup, and vinegar. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the vegetables & finish the quinoa
5 Cook the vegetables & finish the quinoa

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion, diced bell peppers and asparagus pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

Make the Creamy Za'atar Dressing
6 Make the Creamy Za'atar Dressing

Combine the tzatziki, 2 teaspoons of water, and as much of the za’atar as you’d like. Taste, then season with salt and pepper if desired.

Make the Romesco Dressing
7 Make the Romesco Dressing

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

Make the Guacamole Ranch
8 Make the Guacamole Ranch

Combine the guacamole, ranch dressing, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Herb Yogurt
9 Make the Herb Yogurt

Combine the salsa verde, yogurt, and 2 teaspoons of water. Season with salt and pepper.

Assemble & Store the Turkey Meatball Salad
10 Assemble & Store the Turkey Meatball Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated vegetables 

• 3 baked meatballs

Transfer the creamy za’atar dressing to 2 small containers.

Assemble & Store the Romesco-Dressed Turkey Meatballs
11 Assemble & Store the Romesco-Dressed Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 3 baked meatballs

Transfer the romesco dressing to 2 small containers.

Assemble & Store the Baked Salmon Salad
12 Assemble & Store the Baked Salmon Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated vegetables

• 1 baked weeknight hero-spiced fish fillet

Transfer the guacamole ranch to 2 small containers.

Assemble & Store the Oregano Salmon & Herb Yogurt
13 Assemble & Store the Oregano Salmon & Herb Yogurt

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 baked oregano-seasoned fish fillet

Transfer the herb yogurt to 2 small containers.

Finish & Serve the Turkey Meatball Salad
14 Finish & Serve the Turkey Meatball Salad

Makes 2 servings:

Wash and dry half the spinach. Roughly chop the olives and peppadew peppers. Top the spinach with the finished meatballs and marinated vegetables. Garnish each serving with the creamy za’atar dressing and chopped olives and peppers.

Finish & Serve the Romesco-Dressed Turkey Meatballs
15 Finish & Serve the Romesco-Dressed Turkey Meatballs

Makes 2 servings:

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

Finish & Serve the Baked Salmon Salad
16 Finish & Serve the Baked Salmon Salad

Makes 2 servings:

Wash and dry the remaining spinach. Roughly chop the pepitas. Top the spinach with the finished fish and marinated vegetables. Garnish each serving with the guacamole ranch, chopped pepitas, and cotija.

Finish & Serve the Oregano Salmon & Herb Yogurt
17 Finish & Serve the Oregano Salmon & Herb Yogurt

Makes 2 servings:

Roughly chop the pistachios. Heat the finished salmon and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the herb yogurt, chopped pistachios, and sweety drop peppers.

Tips from Home Chefs

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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. Line two sheet pans with foil. In a bowl, combine the turkey, breadcrumbs, ricotta, and smoky spice blend. Season with salt and pepper; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to one of the sheet pans. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

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

2 Prepare & bake 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, pepper, and enough of the weeknight hero spice blend to coat. 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. Bake 15 to 17 minutes, or until lightly browned and cooked through.* Remove from the oven. 

*An instant-read thermometer should register 145°F.

Prepare & bake the fish
Cook the quinoa
3 Cook the quinoa

Meanwhile, add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve, peel, and medium dice the onion. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). Thinly slice the scallions. Thinly slice the cucumbers into rounds. Halve the tomatoes. In a large bowl, combine the sliced scallions, sliced cucumbers, halved tomatoes, date syrup, and vinegar. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the remaining ingredients
Cook the vegetables & finish the quinoa
5 Cook the vegetables & finish the quinoa

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion, diced bell peppers and asparagus pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter) and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired.

6 Make the Creamy Za'atar Dressing

Combine the tzatziki, 2 teaspoons of water, and as much of the za’atar as you’d like. Taste, then season with salt and pepper if desired.

Make the Creamy Za'atar Dressing
Make the Romesco Dressing
7 Make the Romesco Dressing

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

8 Make the Guacamole Ranch

Combine the guacamole, ranch dressing, and 2 teaspoons of water. Taste, then season with salt and pepper if desired.

Make the Guacamole Ranch
Make the Herb Yogurt
9 Make the Herb Yogurt

Combine the salsa verde, yogurt, and 2 teaspoons of water. Season with salt and pepper.

10 Assemble & Store the Turkey Meatball Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated vegetables 

• 3 baked meatballs

Transfer the creamy za’atar dressing to 2 small containers.

Assemble & Store the Turkey Meatball Salad
Assemble & Store the Romesco-Dressed Turkey Meatballs
11 Assemble & Store the Romesco-Dressed Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 3 baked meatballs

Transfer the romesco dressing to 2 small containers.

12 Assemble & Store the Baked Salmon Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 marinated vegetables

• 1 baked weeknight hero-spiced fish fillet

Transfer the guacamole ranch to 2 small containers.

Assemble & Store the Baked Salmon Salad
Assemble & Store the Oregano Salmon & Herb Yogurt
13 Assemble & Store the Oregano Salmon & Herb Yogurt

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished quinoa

• 1 baked oregano-seasoned fish fillet

Transfer the herb yogurt to 2 small containers.

14 Finish & Serve the Turkey Meatball Salad

Makes 2 servings:

Wash and dry half the spinach. Roughly chop the olives and peppadew peppers. Top the spinach with the finished meatballs and marinated vegetables. Garnish each serving with the creamy za’atar dressing and chopped olives and peppers.

Finish & Serve the Turkey Meatball Salad
Finish & Serve the Romesco-Dressed Turkey Meatballs
15 Finish & Serve the Romesco-Dressed Turkey Meatballs

Makes 2 servings:

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

16 Finish & Serve the Baked Salmon Salad

Makes 2 servings:

Wash and dry the remaining spinach. Roughly chop the pepitas. Top the spinach with the finished fish and marinated vegetables. Garnish each serving with the guacamole ranch, chopped pepitas, and cotija.

Finish & Serve the Baked Salmon Salad
Finish & Serve the Oregano Salmon & Herb Yogurt
17 Finish & Serve the Oregano Salmon & Herb Yogurt

Makes 2 servings:

Roughly chop the pistachios. Heat the finished salmon and quinoa in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the herb yogurt, chopped pistachios, and sweety drop peppers.

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