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
Medium Non-Stick Pan
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 Ingredients and Form Meatballs
Bring 2 cups water to a boil in a small pot.
Trim green beans and cut into 1" pieces.
In a mixing bowl, combine ground beef, half the garlic salt (reserve remaining for grits), and a pinch of pepper.
Form mixture into 10 ping pong ball-sized meatballs.
Cook the Meatballs
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add meatballs and green beans to hot pan and cover.
Stir occasionally until browned all over and meatballs reaches a minimum internal temperature of 160 degrees, 12-14 minutes.
Stir in BBQ sauce and cook until warmed through, 1 minute.
While meatballs cook, make grits.
Make the Grits
Once water is boiling, stir in grits. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes.
Remove from burner and stir in cheese, butter, remaining garlic salt, and a pinch of pepper.
If grits stiffen, return to medium heat and stir in water, 1 Tbsp. at a time, until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card, topping grits with meatballs and green beans. Bon appétit!
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