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:
Yuzu Kosho-Honey Trout with Veggie Rice & Sesame Seeds
12 green SmartPoints® per serving
8 blue SmartPoints® per serving
5 purple SmartPoints® per serving
Roasted Trout & Corn Salad with Red Pepper Dressing
11 green SmartPoints® per serving
3 blue SmartPoints® per serving
3 purple SmartPoints® per serving
Gochujang Turkey Meatballs with Roasted Vegetable Rice
13 green SmartPoints® per serving
13 blue SmartPoints® per serving
10 purple SmartPoints® per serving
Ricotta Turkey Meatballs over Creamy Salsa Verde Corn Salad
17 green SmartPoints® per serving
13 blue SmartPoints® per serving
13 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
    610 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
  • 1 head Green Or Red Leaf Lettuce
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Roasted Pistachios
  • ½ oz Sweety Drop Peppers
  • 3 Tbsps Roasted Peanuts
  • 18 oz Ground Turkey
  • 4 Skin-On Steelhead Trout Fillets
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ cup Part-Skim Ricotta Cheese
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ½ lb Brussels Sprouts
  • ¾ lb Carrots
  • 1 Red Onion
  • 1 Tbsp Soy Sauce
  • ½ cup Brown Rice
  • 2 Persian Cucumbers
  • ½ lb Grape Tomatoes
  • 2 Tbsps Red Wine Vinegar
  • 4 ears Of Corn
  • 1 Shallot
  • 2 tsps Yuzu Kosho
  • 1 Tbsp Honey
  • 3 Tbsps Green Goddess Dressing
  • 1 oz Sliced Roasted Red Peppers
  • 2 tsps Gochujang
  • ⅓ cup Salsa Verde
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 tsps Date Syrup
time-saving
tips & techniques
Roast the fish
1 Roast the fish

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. Pat the fish dry with paper towels; season on both sides with salt, pepper, and the weeknight hero spice blend. Transfer to one sheet pan, skin side down. Roast 15 to 17 minutes, or until browned and cooked through.* Transfer to a plate. Discard the foil, then carefully line the sheet pan with a separate piece of foil.

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

Form & bake the meatballs
2 Form & bake the meatballs

Meanwhile, 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 the remaining 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.

Cook the rice
3 Cook the rice

Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare the remaining ingredients & marinate the vegetables
4 Prepare the remaining ingredients & marinate the vegetables

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-thick wedges, keeping the layers intact. Peel and finely chop the shallot. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the cucumbers into rounds. Halve the tomatoes. In a bowl, combine the sliced cucumbers, halved tomatoes, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Roast the vegetables & finish the rice
5 Roast the vegetables & finish the rice

Transfer the halved brussels sprouts, carrot pieces, and onion wedges to the reserved sheet pan. 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 rice; add the soy sauce and stir to combine. Taste, then season with salt and pepper if desired.

Cook the corn
6 Cook the corn

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the Yuzu Kosho Honey
7 Make the Yuzu Kosho Honey

Combine the yuzu kosho and honey (kneading the packet before opening). Taste, then season with salt and pepper if desired. 

Make the Red Pepper Dressing
8 Make the Red Pepper Dressing

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

Make the Gochujang Sauce
9 Make the Gochujang Sauce

Combine the date syrup and as much of the gochujang 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 Creamy Salsa Verde
10 Make the Creamy Salsa Verde

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

Assemble & Store the Yuzu Kosho-Honey Trout
11 Assemble & Store the Yuzu Kosho-Honey Trout

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetable rice

• 1 roasted fish fillet

Transfer the yuzu kosho honey to 2 small containers.

Assemble & Store the Roasted Trout & Corn Salad
12 Assemble & Store the Roasted Trout & Corn Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked corn

• 1/4 marinated vegetables

• 1 roasted fish fillet

Transfer the red pepper dressing to 2 small containers.

Assemble & Store the Gochujang Turkey Meatballs
13 Assemble & Store the Gochujang Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetable rice

• 3 baked meatballs

Transfer the gochujang sauce to 2 small containers.

Assemble & Serve the Ricotta Turkey Meatballs
14 Assemble & Serve the Ricotta Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked corn

• 1/4 marinated vegetables

• 3 baked meatballs

Transfer the creamy salsa verde to 2 small containers.

Finish & Serve the Yuzu Kosho-Honey Trout
15 Finish & Serve the Yuzu Kosho-Honey Trout

Heat the finished fish and vegetable rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the yuzu kosho honey and sesame seeds.

Finish & Serve the Roasted Trout & Corn Salad
16 Finish & Serve the Roasted Trout & Corn Salad

Wash and dry the lettuce; roughly chop half the leaves. Roughly chop the pepitas. Top the chopped lettuce with the finished fish and vegetables. Garnish each serving with the red pepper dressing and chopped pepitas.

Finish & Serve the Gochujang Turkey Meatballs
17 Finish & Serve the Gochujang Turkey Meatballs

Roughly chop the peanuts. Heat the finished meatballs and vegetable rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the gochujang sauce and chopped peanuts.

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

Roughly chop the remaining lettuce. Roughly chop the pistachios. Top the chopped lettuce with the finished meatballs and vegetables. Garnish each serving with the creamy salsa verde, chopped pistachios, and sweety drop peppers.

Tips from Home Chefs

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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
Roast the fish
1 Roast the fish

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. Pat the fish dry with paper towels; season on both sides with salt, pepper, and the weeknight hero spice blend. Transfer to one sheet pan, skin side down. Roast 15 to 17 minutes, or until browned and cooked through.* Transfer to a plate. Discard the foil, then carefully line the sheet pan with a separate piece of foil.

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

2 Form & bake the meatballs

Meanwhile, 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 the remaining 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.

Form & bake the meatballs
Cook the rice
3 Cook the rice

Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

4 Prepare the remaining ingredients & marinate the vegetables

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/2-inch-thick wedges, keeping the layers intact. Peel and finely chop the shallot. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the cucumbers into rounds. Halve the tomatoes. In a bowl, combine the sliced cucumbers, halved tomatoes, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Prepare the remaining ingredients & marinate the vegetables
Roast the vegetables & finish the rice
5 Roast the vegetables & finish the rice

Transfer the halved brussels sprouts, carrot pieces, and onion wedges to the reserved sheet pan. 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 rice; add the soy sauce and stir to combine. Taste, then season with salt and pepper if desired.

6 Cook the corn

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the corn
Make the Yuzu Kosho Honey
7 Make the Yuzu Kosho Honey

Combine the yuzu kosho and honey (kneading the packet before opening). Taste, then season with salt and pepper if desired. 

8 Make the Red Pepper Dressing

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

Make the Red Pepper Dressing
Make the Gochujang Sauce
9 Make the Gochujang Sauce

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

10 Make the Creamy Salsa Verde

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

Make the Creamy Salsa Verde
Assemble & Store the Yuzu Kosho-Honey Trout
11 Assemble & Store the Yuzu Kosho-Honey Trout

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetable rice

• 1 roasted fish fillet

Transfer the yuzu kosho honey to 2 small containers.

12 Assemble & Store the Roasted Trout & Corn Salad

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked corn

• 1/4 marinated vegetables

• 1 roasted fish fillet

Transfer the red pepper dressing to 2 small containers.

Assemble & Store the Roasted Trout & Corn Salad
Assemble & Store the Gochujang Turkey Meatballs
13 Assemble & Store the Gochujang Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished vegetable rice

• 3 baked meatballs

Transfer the gochujang sauce to 2 small containers.

14 Assemble & Serve the Ricotta Turkey Meatballs

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cooked corn

• 1/4 marinated vegetables

• 3 baked meatballs

Transfer the creamy salsa verde to 2 small containers.

Assemble & Serve the Ricotta Turkey Meatballs
Finish & Serve the Yuzu Kosho-Honey Trout
15 Finish & Serve the Yuzu Kosho-Honey Trout

Heat the finished fish and vegetable rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the yuzu kosho honey and sesame seeds.

16 Finish & Serve the Roasted Trout & Corn Salad

Wash and dry the lettuce; roughly chop half the leaves. Roughly chop the pepitas. Top the chopped lettuce with the finished fish and vegetables. Garnish each serving with the red pepper dressing and chopped pepitas.

Finish & Serve the Roasted Trout & Corn Salad
Finish & Serve the Gochujang Turkey Meatballs
17 Finish & Serve the Gochujang Turkey Meatballs

Roughly chop the peanuts. Heat the finished meatballs and vegetable rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the gochujang sauce and chopped peanuts.

18 Finish & Serve the Ricotta Turkey Meatballs

Roughly chop the remaining lettuce. Roughly chop the pistachios. Top the chopped lettuce with the finished meatballs and vegetables. Garnish each serving with the creamy salsa verde, chopped pistachios, and sweety drop peppers.

Finish & Serve the Ricotta Turkey Meatballs
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