All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Down in South America and over in Spain, they call the humble meatball a much more beautiful and enticing word: albondigas. Doesn't that sound magnificent? Not as magical as it will taste, though; these “meatballs” (actually, ours are more like patties) combine ground pork, garlic, cumin, miso, parsley, and other seasonings for a flavor that's indescribable in any language. These albondigas are served with a tart chimichurri and a bit of quinoa to sop up all the flavors. Have we mentioned there's grilled onion in this, too? It's almost too much for words.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Grill Pan or Outdoor Grill
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Quinoa
In a small pot, add quinoa, ¾ cup water, ⅓ the miso (reserve remaining for chimichurri), and ¼ tsp. salt. Stir until miso is fully combined, then bring to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and keep covered. While quinoa cooks, prepare ingredients.
Prepare the Ingredients
Stem and mince parsley. Peel onion and slice half into ¼" rounds. Finely mince other half. Finely mince garlic.
Make the Chimichurri
Thoroughly combine seasoned rice vinegar, half the parsley, 1 Tbsp. minced onion, half the garlic, half the remaining miso (reserve remaining of all four for pork mixture), 1 Tbsp. water, and 2 tsp. olive oil in a mixing bowl. Add red pepper flakes (to taste). Set aside.
Make the Pork Mixture
In another mixing bowl, thoroughly combine ground pork, ¼ cup minced onion, meatloaf seasoning, remaining miso, cumin, remaining garlic, and remaining parsley. Form pork mixture into four patties, 3½" by ¾".
Grill the Patties and Onion Rounds
Heat grill or grill pan to medium heat and coat with cooking spray. Place patties on hot grill and cook until patties reach a minimum internal temperature of 160 degrees, 4-8 minutes per side. Make sure to keep heat at medium. Remove patties to a plate. Spray grill again with cooking spray and add onion rounds. Cook until charred and tender, 2-4 minutes per side.
Finish the Dish
Place quinoa on a plate and top with pork patties. Place onion rounds next to pork and serve chimichurri on the side or drizzle over pork.
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