This is a Blue Apron meal I decided to try because it was unique. You have Spanish-styled meatballs, and baguettes topped with tomatoes.
10 oz Ground Beef, turkey or chicken
- 2 Small Baguettes
- 8 oz Grape Or Cherry Tomatoes
- 3 cloves of Garlic
- 1 Zucchini
- 2 Tbsps Mayonnaise
- ¼ cup Panko Breadcrumbs
- 1 pinch Saffron
- 1 Tbsp Sherry Vinegar
- 1½ Tbsps Golden Raisins
- 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
- 1/2 of a small onion (I added onion to the recipe because I put it in everything.
- Sriracha (optional)
Place an oven rack in the center of the oven, then preheat to 450°F. Finely mince garlic. Halve the bread and tomatoes. Halve the zucchini and then thinly slice crosswise. In a bowl, combine the saffron and 1 teaspoon of warm water.
Line a pan with foil. In a bowl, combine the beef, breadcrumbs, spice blend, and half the garlic; season with salt and pepper. Form the meatballs and place it on the side of the pan.
Place the bread in the pan with the meatballs. Drizzle with olive oil. Bake 10 to 20 minutes.
Heat some olive oil in a pan and add the sliced zucchini and onion. I season with Mrs. Dash, sea salt and pepper.
While that’s cooking, heat 2 teaspoons of olive oil in a pan and add the tomatoes. Cook for three minutes and add the vinegar, 1/4 cup of water, and garlic. I also added chipotle salt, pepper, and red pepper flakes.
While the tomatoes cook, add the mayonnaise to the bowl of bloomed saffron water. I seasoned with chipotle salt and pepper, sriracha sauce for a little kick.
To make the pan con tomate, top the toasted bread with the cooked tomatoes and drizzle olive oil on top. Cut each piece in half. Place the meatballs on top of the cooked zucchini and onion and top with the saffron mayo.