Chipotle Cheddar Pork Meatballs with Mexican Street Corn Succotash
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.
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. Coat provided tray with cooking spray.
Combine corn, diced peppers, black beans, fajita seasoning, ¼ tsp. salt, and 2 tsp. olive oil in provided tray. Push to one side.
Add the Meatballs
Finely crush crackers.
Combine ground pork, crackers, chipotle aioli, and ½ tsp. salt in a mixing bowl. Form pork mixture into six golf ball-sized meatballs.
Place meatballs in empty side of tray and drizzle with 1 tsp. olive oil.
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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