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.
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 and Start The Gratin
Place a medium non-stick pan over medium heat and add ½ tsp. olive oil. Add butternut squash and half the seasoning blend to hot pan. Stir occasionally until slightly tender and lightly browned, 5-6 minutes. Transfer to baking dish.
In the same pan, add cream cheese and ¼ cup water until completely combined.
Remove from heat and stir in half the parmesan. Pour mixture over butternut.
Top dish with half the panko and remaining parmesan
Bake in a hot oven until butternut is tender and cream cheese mixture is bubbling, 13-15 minutes.
Reserve pan; wipe clean
While gratin cooks, prepare meatballs.
Prepare The Meatballs
In a mixing bowl, combine ground beef, remaining panko, ¼ tsp salt and a pinch of pepper. Form mixture into six evenly-sized meatballs.
In the same pan over medium heat, add ½ tsp. olive oil. Add meatballs to hot pan and stir occasionally until browned all over, 2-3 minutes.
Cover pan and cook until meatballs reach a minimum internal temperature of 165 degrees, 6-8 minutes.
Transfer meatballs to a plate. Reserve pan; wipe clean and leave 1 tsp of oil in the pan.
Make The Sauce
In the same pan over medium heat, add garlic and cook for 1-2 minutes. Add demi and cook 30 seconds. Remove from heat and stir in sour cream, remaining seasoning blend, chives and 1 tablespoon water. If mixture is too thick, add water 1 tablespoon at a time until desired consistency is reached.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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