Bacon Stuffed Pork Meatballs and Chipotle Cream Sauce with Fajita Cauliflower
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:6 days
Spice Level:Not Spicy
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
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
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
Prepare The Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Add cauliflower, red peppers, fajita seasoning, 2 tsp olive oil, and garlic salt in provided tray until completely combined. Bake in a hot oven for 10 minutes.
Mix ground pork, bacon, crushed butter crackers, ¼ tsp salt and a pinch of pepper in a mixing bowl until completely combined. Form into six equally-sized meatballs.
Carefully remove pan from oven and push vegetable mixture to one side.
Add cream base, cornstarch, and pesto to empty side of tray and stir to combine. Top with meatballs.
Finish The Dish
Bake in a hot oven until cauliflower is tender and pork reaches a minimum internal temperature of 160 degrees, 20-24 minutes.
Carefully remove from oven. Bon appétit!
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