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 the Ingredients
Trim zucchini and yellow squash ends, quarter lengthwise, and cut into 2" long pieces. Zest lemon and cut into ¼" slices. Stem, seed, and cut red bell pepper into ¾’’ dice.
Roast the Vegetables
Place zucchini, yellow squash, red bell peppers, and lemon slices onto prepared baking sheet. Drizzle with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to combine and spread out into a single layer. Roast 20-25 minutes until lightly browned and tender.
Make the Meatballs
While vegetables cook, add ricotta cheese, ground turkey, and berbere spice blend to a medium mixing bowl and mix thoroughly. Divide meatball mixture into 10 equal pieces and roll each piece into a ball about the size of a ping pong ball.
Cook the Meatballs
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil to hot pan. Add meatballs to pan and cook 3-5 minutes, until browned. Flip, and cook 2 more minutes.
Make the Sauce
Add ¼ cup water and tomato sauce to pan with meatballs and bring to a boil. Cook until sauce is thick enough to coat the back of a spoon and meatballs reach a minimum internal temperature of 165 degrees, 5-7 minutes. If sauce is thicker than marinara sauce, add water 1 Tbsp. at a time until it reaches a proper thickness.
Plate the Dish
Scoop vegetables onto plate. Place meatballs on plate and top with sauce. Garnish with lemon zest.
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