Cheddar Pork Meatballs with Buffalo Sauce and Dill Cauliflower
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:5 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
Prepare the Ingredients
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Mix cauliflower, 1 tsp. olive oil , seasoning blend, and a pinch of salt in provided tray. Spread into an even layer on one side of tray.
Prepare the Meatballs
Tear cheese into ½" squares.
Combine ground pork, panko, and seasoned salt in a mixing bowl. Divide pork mixture into six golf ball-sized pieces. Flatten into 2"-wide patties.
Place cheese squares on patties. Fold meat to cover cheese, then roll to form into meatballs. Place meatballs in empty side of tray. Don't worry if it's a tight fit in tray.
Bake the Meal
Bake uncovered in hot oven until cauliflower is tender and meatballs reach a minimum internal temperature of 160 degrees, 25-30 minutes.
Carefully remove from oven. Top meatballs with zesty Buffalo sauce (to taste), and cauliflower with crispy onions. Bon appétit!
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