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.
15 Minute Meals
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:
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.
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
    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

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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