Chili Lime Pork Meatballs with Elote Sweet Potatoes
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:6 days
Spice Level:Not Spicy
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.
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
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine sweet potatoes with fajita seasoning,1 tsp oil and ¼ tsp salt. Toss to combine and massage salt into potatoes.
Bake sweet potatoes uncovered in hot oven, 15-20 min.
While sweet potatoes cook prepare sauce and pick cilantro leaves.
Combine chile lime dressing with 2 packets mayo and stir to combine.
Combine ground Pork, chimichurri seasoning, crushed up saltines, 1 packet mayo and a ¼ tsp of salt and pepper. Mix till combined. form into 6 even sized meatballs.
Move sweet potatoes to 1 side of the pan. Add meatballs to the empty side. Top sweet potatoes with corn salad. Bake uncovered in hot oven until meatballs reaches a minimum internal temperature of 165 degrees, 18-20 minutes.
Carefully remove from oven. Top meatballs with sauce. Top sweet potatoes and corn with cotija and ** and torn sprigs of cilantro
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