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.
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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 48g or less of net carbs per serving.

This week's meals are:
Soy-Sambal Trout with Cashews & Sautéed Veggies
9 green SmartPoints® per serving
5 blue SmartPoints® per serving
5 purple SmartPoints® per serving
Oregano-Roasted Trout with Veggie Farro & Honey Mustard
13 green SmartPoints® per serving
9 blue SmartPoints® per serving
4 purple SmartPoints® per serving
Hoisin-Turkey Meatballs with Togarashi Veggies & Sesame Seeds
10 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
Ricotta Turkey Meatballs with Farro & Spicy Tzatziki
15 green SmartPoints® per serving
15 blue SmartPoints® per serving
10 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.
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Wellness Details

WW™ Approved Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Turkey Meatballs & Trout Meal Prep Bundle
Title
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps Roasted Cashews
  • 2 Tbsps Roasted Pistachios
  • 1 bunch Parsley
  • 3 Tbsps Roasted Peanuts
  • 1 bunch Mint
  • 2 Tbsps Sliced Roasted Almonds
  • 18 oz Ground Turkey
  • ¾ lb Green Beans
  • 1 Piece Ginger
  • 2 Yellow Onions
  • ¾ lb Carrots
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 cup Semi-Pearled Farro
  • 1 lb Broccoli
  • ½ lb Sweet Peppers
  • 2 Tbsps Red Wine Vinegar
  • ¼ cup Panko Breadcrumbs
  • ½ cup Part-Skim Ricotta Cheese
  • 4 Skin-On Steelhead Trout Fillets
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 tsp Whole Dried Oregano
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Honey
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Rice Vinegar
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Apple Cider Vinegar
time-saving
tips & techniques
Form & bake the meatballs
1 Form & bake the meatballs

Preheat the oven to 450°F. Line two sheet pans with foil. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. 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 one sheet pan. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven. Reserving the sheet pan, transfer to a plate. Discard the foil.

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

Roast the fish
2 Roast the fish

Meanwhile, pat the fish dry with paper towels; season on both sides with salt and pepper. Evenly coat 2 fish fillets on both sides with the oregano. Transfer to the remaining sheet pan, skin side down. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and 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

Meanwhile, 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 return to the pot.

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve and peel the onions. Thinly slice one onion. Cut the remaining onion into 1-inch-wide wedges. Peel the carrots; thinly slice on an angle. Cut off and discard any stem ends from the green beans. Peel the ginger; finely chop to get to get 1 tablespoon (you may have extra).

Roast the vegetables & finish the farro
5 Roast the vegetables & finish the farro

Line the reserved sheet pan with foil. Transfer the quartered peppers, onion wedges, and broccoli florets 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 browned and tender when pierced with a fork. Transfer to the pot of cooked farro; add the raisins, red wine vinegar, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. 

Cook the remaining vegetables
6 Cook the remaining vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the green beans, chopped ginger, and togarashi. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.

Make the Soy-Sambal
7 Make the Soy-Sambal

Combine the soy sauce, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Make the Honey Mustard
8 Make the Honey Mustard

Combine the mustard, apple cider vinegar, and honey (kneading the packet before opening). Season with salt and pepper.

Make the Hoisin Sauce
9 Make the Hoisin Sauce

Combine the hoisin sauce and rice vinegar.

Make the Spicy Tzatziki
10 Make the Spicy Tzatziki

Combine the tzatziki and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Assemble & Store the Soy-Sambal Trout
11 Assemble & Store the Soy-Sambal Trout

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 togarashi vegetables

• 1 plain roasted fish fillet

Transfer the soy-sambal sauce to 2 small containers.

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

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 oregano-roasted fish fillet

Transfer the honey mustard to 2 small containers.

Assemble & Store the Hoisin Turkey Meatballs
13 Assemble & Store the Hoisin Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 togarashi vegetables

• 3 baked meatballs

Transfer the hoisin sauce 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 finished farro

• 3 baked meatballs

Transfer the spicy tzatziki to 2 small containers.

Finish & Serve the Soy-Sambal Trout
15 Finish & Serve the Soy-Sambal Trout

Roughly chop the cashews. Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the soy-sambal sauce and chopped cashews.

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

Wash and dry the parsley; roughly chop the leaves and stems. Roughly chop the pistachios. Heat the finished fish and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard, chopped parsley, and chopped pistachios.

Finish & Serve the Hoisin Turkey Meatballs
17 Finish & Serve the Hoisin Turkey Meatballs

Roughly chop the peanuts. Heat the finished meatballs and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hoisin sauce, chopped peanuts, and sesame seeds.

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

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 spicy tzatziki, almonds, and mint leaves (tearing just before adding).

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!

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Form & bake the meatballs
1 Form & bake the meatballs

Preheat the oven to 450°F. Line two sheet pans with foil. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. 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 one sheet pan. Bake 15 to 17 minutes, or until browned and cooked through.* Remove from the oven. Reserving the sheet pan, transfer to a plate. Discard the foil.

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

2 Roast the fish

Meanwhile, pat the fish dry with paper towels; season on both sides with salt and pepper. Evenly coat 2 fish fillets on both sides with the oregano. Transfer to the remaining sheet pan, skin side down. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and 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

Meanwhile, 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 return to the pot.

4 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Halve and peel the onions. Thinly slice one onion. Cut the remaining onion into 1-inch-wide wedges. Peel the carrots; thinly slice on an angle. Cut off and discard any stem ends from the green beans. Peel the ginger; finely chop to get to get 1 tablespoon (you may have extra).

Prepare the remaining ingredients
Roast the vegetables & finish the farro
5 Roast the vegetables & finish the farro

Line the reserved sheet pan with foil. Transfer the quartered peppers, onion wedges, and broccoli florets 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 browned and tender when pierced with a fork. Transfer to the pot of cooked farro; add the raisins, red wine vinegar, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. 

6 Cook the remaining vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the green beans, chopped ginger, and togarashi. Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.

Cook the remaining vegetables
Make the Soy-Sambal
7 Make the Soy-Sambal

Combine the soy sauce, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

8 Make the Honey Mustard

Combine the mustard, apple cider vinegar, and honey (kneading the packet before opening). Season with salt and pepper.

Make the Honey Mustard
Make the Hoisin Sauce
9 Make the Hoisin Sauce

Combine the hoisin sauce and rice vinegar.

10 Make the Spicy Tzatziki

Combine the tzatziki and as much of the red pepper flakes 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 Spicy Tzatziki
Assemble & Store the Soy-Sambal Trout
11 Assemble & Store the Soy-Sambal Trout

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 togarashi vegetables

• 1 plain roasted fish fillet

Transfer the soy-sambal sauce to 2 small containers.

12 Assemble & Store the Oregano-Roasted Trout

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 oregano-roasted fish fillet

Transfer the honey mustard to 2 small containers.

Assemble & Store the Oregano-Roasted Trout
Assemble & Store the Hoisin Turkey Meatballs
13 Assemble & Store the Hoisin Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 togarashi vegetables

• 3 baked meatballs

Transfer the hoisin sauce to 2 small containers.

14 Assemble & Store the Ricotta Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 3 baked meatballs

Transfer the spicy tzatziki to 2 small containers.

Assemble & Store the Ricotta Turkey Meatballs
Finish & Serve the Soy-Sambal Trout
15 Finish & Serve the Soy-Sambal Trout

Roughly chop the cashews. Heat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the soy-sambal sauce and chopped cashews.

16 Finish & Serve the Oregano-Roasted Trout

Wash and dry the parsley; roughly chop the leaves and stems. Roughly chop the pistachios. Heat the finished fish and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the honey mustard, chopped parsley, and chopped pistachios.

Finish & Serve the Oregano-Roasted Trout
Finish & Serve the Hoisin Turkey Meatballs
17 Finish & Serve the Hoisin Turkey Meatballs

Roughly chop the peanuts. Heat the finished meatballs and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hoisin sauce, chopped peanuts, and sesame seeds.

18 Finish & Serve the Ricotta Turkey Meatballs

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 spicy tzatziki, almonds, and mint leaves (tearing just before adding).

Finish & Serve the Ricotta Turkey Meatballs
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