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.
Quarter mushrooms. (Time: 1:07)
Mince the garlic
Form The Meatballs
Thoroughly combine ground beef, garlic, the Mozzarella cheese, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Divide into eight equal-sized balls.
Cook The Meatballs
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add meatballs to hot pan and stir occasionally until meatballs are browned and reach a minimum internal temperature of 160 degrees, 8-10 minutes. Remove from pan and transfer to a plate. No need to wipe the pan out.
Cook The Mushroom Mixture
In the same pan over medium high het, add 1 tsp olive oil. Add mushrooms and cook for 2-3 minutes. Add Pot Roast seasoning, peas, spinach, ¼ tsp salt and a pinch of pepper and cook 1 minute. Transfer mixture to a plate. Wipe pan clean.
Heat Alfredo Sauce
Add sauce to the pan over low heat. Heat through.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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