Turkey Meatballs & Trout Meal Prep Bundle

Turkey Meatballs & Trout

Meal Prep Bundle

95 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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 48g or less of net carbs per serving.

This week's meals are:
Dijon-Roasted Trout with Veggie Farro & Salsa Verde Yogurt
14 green SmartPoints® per serving
11 blue SmartPoints® per serving
7 purple SmartPoints® per serving
Steelhead Trout & Spicy Ranch with Green Beans & Potatoes
11 green SmartPoints® per serving
7 blue SmartPoints® per serving
4 purple SmartPoints® per serving
Romesco Turkey Meatballs with Farro, Peas & Shishitos
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
8 purple SmartPoints® per serving
Ricotta Turkey Meatballs with Red Pepper Dressing & Mashed Potatoes
14 green SmartPoints® per serving
14 blue SmartPoints® per serving
11 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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Turkey Meatballs & Trout Meal Prep Bundle
Title
  • 2 Tbsps Sliced Roasted Almonds
  • 1 bunch Parsley
  • 1 bunch Mint
  • 2 Tbsps Roasted Pistachios
  • 18 oz Ground Turkey
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Dijon Mustard
  • 1 cup Semi-Pearled Farro
  • ½ lb Sugar Snap Or Snow Peas
  • 6 oz Shishito Peppers
  • ½ lb Grape Tomatoes
  • 1¼ lbs Potatoes
  • 6 oz Green Beans
  • 1 Red Onion
  • ¼ tsp Crushed Red Pepper Flakes
  • 4 cloves Garlic
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 4 Skin-On Steelhead Trout Fillets
  • ⅓ cup Salsa Verde
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Hot Sauce
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 1½ Tbsps Golden Raisins
  • 1 oz Sliced Roasted Red Peppers
  • 3 Tbsps Green Goddess Dressing
  • 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 weeknight hero spice blend. Season with salt and pepper; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to a prepared sheet pan. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Roast the fish
2 Roast the fish

Meanwhile, pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. Transfer to the remaining sheet pan, skin side down. Evenly spread or brush the mustard onto the fish. Roast 15 to 17 minutes, or until cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the farro
3 Cook the farro

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. 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. Large dice the potatoes. Peel and roughly chop 4 cloves of garlic. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise (if you received snow peas, halve crosswise). Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Cut off and discard any stem ends of the green beans. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

Cook & mash the potatoes
5 Cook & mash the potatoes

Add the diced potatoes and half the chopped garlic to the pot of boiling water and 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 2 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the farro
6 Cook the vegetables & finish the farro

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved peas and shishito pepper pieces. Season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until browned and softened. Transfer to the bowl of cooked farro; add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the green beans
7 Cook the green beans

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans, sliced onion, remaining chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the Salsa Verde Yogurt
8 Make the Salsa Verde Yogurt

Combine the salsa verde and yogurt. Season with salt and pepper.

Make the Spicy Ranch
9 Make the Spicy Ranch

Combine the ranch dressing and hot sauce. Taste, then season with salt and pepper if desire

Make the Red Pepper Dressing
10 Make the Red Pepper Dressing

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

Make the Romesco Sauce
11 Make the Romesco Sauce

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

Assemble & Store the Dijon-Roasted Trout
12 Assemble & Store the Dijon-Roasted Trout

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 roasted fish fillet

Transfer the salsa verde yogurt to 2 small containers.

Assemble & Store the Steelhead Trout & Spicy Ranch
13 Assemble & Store the Steelhead Trout & Spicy Ranch

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 mashed potatoes

• 1/4 cooked green beans

• 1 roasted fish fillet

Transfer the spicy ranch to 2 small containers.

Assemble & Store the Ricotta Turkey Meatballs
14 Assemble & Store the Ricotta Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 mashed potatoes

• 1/4 cooked green beans

• 3 baked meatballs

Transfer the red pepper dressing to 2 small containers.

Assemble & Store the Romesco Turkey Meatballs
15 Assemble & Store the Romesco Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 3 baked meatballs

Transfer the romesco sauce to 2 small containers.

Finish & Serve the Dijon-Roasted Trout
16 Finish & Serve the Dijon-Roasted Trout

Makes 2 servings:

Heat the finished fish and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the salsa verde yogurt and almonds.

Finish & Serve the Steelhead Trout & Spicy Ranch
17 Finish & Serve the Steelhead Trout & Spicy Ranch

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished fish, potatoes, and green beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch and chopped parsley.

Finish & Serve the Ricotta Turkey Meatballs
18 Finish & Serve the Ricotta Turkey Meatballs

Makes 2 servings:

Roughly chop the pistachios. Heat the finished meatballs, potatoes, and green beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the red pepper dressing and chopped pistachios.

Finish & Serve the Romesco Turkey Meatballs
19 Finish & Serve the Romesco Turkey Meatballs

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished meatballs and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco sauce and mint leaves (tearing just before adding).

Tips from Home Chefs

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 weeknight hero spice blend. Season with salt and pepper; gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to a prepared sheet pan. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

2 Roast the fish

Meanwhile, pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. Transfer to the remaining sheet pan, skin side down. Evenly spread or brush the mustard onto the fish. Roast 15 to 17 minutes, or until cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Roast the fish
Cook the farro
3 Cook the farro

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. 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. Large dice the potatoes. Peel and roughly chop 4 cloves of garlic. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise (if you received snow peas, halve crosswise). Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper. Cut off and discard any stem ends of the green beans. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

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

Add the diced potatoes and half the chopped garlic to the pot of boiling water and 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 2 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

6 Cook the vegetables & finish the farro

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the halved peas and shishito pepper pieces. Season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until browned and softened. Transfer to the bowl of cooked farro; 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 farro
Cook the green beans
7 Cook the green beans

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans, sliced onion, remaining chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

8 Make the Salsa Verde Yogurt

Combine the salsa verde and yogurt. Season with salt and pepper.

Make the Salsa Verde Yogurt
Make the Spicy Ranch
9 Make the Spicy Ranch

Combine the ranch dressing and hot sauce. Taste, then season with salt and pepper if desire

10 Make the Red Pepper Dressing

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

Make the Red Pepper Dressing
Make the Romesco Sauce
11 Make the Romesco Sauce

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

12 Assemble & Store the Dijon-Roasted Trout

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 roasted fish fillet

Transfer the salsa verde yogurt to 2 small containers.

Assemble & Store the Dijon-Roasted Trout
Assemble & Store the Steelhead Trout & Spicy Ranch
13 Assemble & Store the Steelhead Trout & Spicy Ranch

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 mashed potatoes

• 1/4 cooked green beans

• 1 roasted fish fillet

Transfer the spicy ranch to 2 small containers.

14 Assemble & Store the Ricotta Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 mashed potatoes

• 1/4 cooked green beans

• 3 baked meatballs

Transfer the red pepper dressing to 2 small containers.

Assemble & Store the Ricotta Turkey Meatballs
Assemble & Store the Romesco Turkey Meatballs
15 Assemble & Store the Romesco Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 3 baked meatballs

Transfer the romesco sauce to 2 small containers.

16 Finish & Serve the Dijon-Roasted Trout

Makes 2 servings:

Heat the finished fish and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the salsa verde yogurt and almonds.

Finish & Serve the Dijon-Roasted Trout
Finish & Serve the Steelhead Trout & Spicy Ranch
17 Finish & Serve the Steelhead Trout & Spicy Ranch

Makes 2 servings:

Wash and dry the parsley; roughly chop the leaves and stems. Heat the finished fish, potatoes, and green beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch and chopped parsley.

18 Finish & Serve the Ricotta Turkey Meatballs

Makes 2 servings:

Roughly chop the pistachios. Heat the finished meatballs, potatoes, and green beans in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the red pepper dressing and chopped pistachios.

Finish & Serve the Ricotta Turkey Meatballs
Finish & Serve the Romesco Turkey Meatballs
19 Finish & Serve the Romesco Turkey Meatballs

Makes 2 servings:

Wash and dry the mint; pick the leaves off the stems. Heat the finished meatballs and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the romesco sauce and mint leaves (tearing just before adding).

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