Bacon-Stuffed Pork Meatballs and Chipotle Cream Sauce with Fajita Cauliflower
easy prep & pan included
Prep & Cook Time:35-45 min.
Cook Within:6 days
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
Bake the Vegetables
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Add cauliflower, red pepper, fajita seasoning, 2 tsp. olive oil, and garlic salt in provided tray until completely combined.
Bake uncovered in hot oven, 10 minutes.
While vegetables bake, make meatballs.
Add the Meatballs
Finely crush crackers.
Mix ground pork, bacon, crackers, ¼ tsp. salt and a pinch of pepper in a mixing bowl until completely combined. Form into six equally-sized meatballs.
Carefully remove tray from oven. Push vegetables to one side. Tray will be hot! Use a utensil.)
Add cream base, cornstarch, and pesto to empty side of tray and stir to combine. Top with meatballs.
Finish The Dish
Bake uncovered in hot oven until cauliflower is tender and pork reaches a minimum internal temperature of 160 degrees, 20-24 minutes.
Carefully remove tray from oven. Bon appétit!
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