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For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! Second stop: Washington, DC. Our take on albondigas (or Spanish-style meatballs) is inspired by the vibrant tapas dishes of Jaleo, an acclaimed Spanish restaurant in DC. They’re the perfect pairing for pan con tomate—simply “bread with tomato”—and a drizzle of fragrant saffron mayo. To learn more about what inspired this dish, go to roadtrip.blueapron.com/washingtondc.

Ethan Mick

with Pan Con Tomate & Saffron Mayo

Jaleo-Inspired Meatballs

Ground Beef

Small Baguettes

Grape Or Cherry Tomatoes

Garlic

Zucchini

Mayonnaise

Panko Breadcrumbs

Saffron

Sherry Vinegar

Golden Raisins

Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel **2 cloves of garlic**; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the **bread**. Halve the **tomatoes**; place in a bowl and season with salt and pepper. Halve the **zucchini** lengthwise, then thinly slice crosswise. In a bowl, combine the **saffron** and **1 teaspoon of warm water**.

Prepare the ingredients & bloom the saffron:

Line a sheet pan with foil. In a bowl, combine the **beef**, **breadcrumbs**, **spice blend**, and **half the garlic paste**; season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Arrange in an even layer on one side of the sheet pan.

Form the meatballs:

Place the **bread** cut side up on the other side of the sheet pan of **meatballs**. Drizzle with **olive oil**. Bake 10 to 12 minutes, or until the bread is lightly browned around the edges and the meatballs are cooked through. Remove from the oven.

Bake the meatballs & bread:

While the meatballs and bread bake, in a medium pan (nonstick, if you have one), heat **2 teaspoons of olive oil** on medium-high until hot. Add the **sliced zucchini** in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the **raisins**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the zucchini is softened. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook the zucchini:

In the same pan, heat **2 teaspoons of olive oil** on medium-high until hot. Add the **seasoned tomatoes**. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 2 to 3 minutes, or until the tomatoes begin to break down. Add the **vinegar** (carefully, as the liquid may splatter), **1/4 cup of water**, and **remaining garlic paste**. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are broken down and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the tomatoes:

While the tomatoes cook, add the **mayonnaise** to the bowl of **bloomed** **saffron water**. Season with salt and pepper; stir to combine. To make the pan con tomate, top the **toasted bread** with the **cooked tomatoes** and a drizzle of **olive oil**. Carefully cut each piece in half. Serve the **baked meatballs** with the **cooked zucchini**. Top with the **saffron mayo**. Serve the **pan con tomate** on the side. Enjoy!