Chipotle Cheddar Pork Meatballs with Mexican Street Corn Succotash
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:5 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
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substitute ingredient. Not to worry! We make sure every ingredient
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informed should a switch occur, so please check the ingredient
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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. Thoroughly rinse any fresh produce and pat dry. Coat provided tray with cooking spray.
Combine corn, diced peppers, black beans, half the fajita seasoning (reserve remaining for meatballs), ¼ tsp. salt, and 1 tsp. olive oil in provided tray. Push to one side.
Add the Meatballs
Finely crush crackers.
Combine ground pork, crackers, chipotle aioli, ¼ tsp. salt, and remaining fajita seasoning in a mixing bowl. Form pork mixture into six golf ball-sized meatballs.
Place meatballs in empty side of tray.
Bake the Dish
Bake uncovered in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 15-17 minutes.
Carefully remove from oven and top meatballs with cheddar cheese. Bake again uncovered until cheese melts, 5-7 minutes.
Carefully remove from oven and rest, 3 minutes.
While meal rests, stem cilantro. Garnish meatballs with cilantro leaves and garnish vegetables with cotjia. Bon appétit!
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