Meal Kit

Chipotle Pesto Beef Meatballs

with chile cumin carrots and zucchini

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 5 days

Contains: Milk, Wheat

  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

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In Your Box (serves 2)

  • 10 oz. Ground Beef
  • 8 oz. Carrot
  • 1 Zucchini
  • Info
    2 oz. Cream Cheese
  • 2 Green Onions
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ½ oz. Grated Cotija Cheese
  • Info
    1 Tbsp. Chipotle Pesto
  • 1 tsp. Chile and Cumin Rub
  • 1 tsp. Onion Salt

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.

  • Nutrition (per serving)

  • Calories
    580
  • Carbohydrates
    26g
  • Net Carbs
    21g
  • Fat
    39g
  • Protein
    34g
  • Sodium
    1580mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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

Customize It Instructions

  • If using ground pork, cook in a medium non-stick pan with 1 tsp. olive oil and roll occasionally until meatballs are browned and reach minimum internal temperature, 10-15 minutes.

  • If using ground turkey, cook in a medium non-stick pan with 1 tsp. olive oil and roll occasionally until meatballs are browned and reach minimum internal temperature, 11-13 minutes.

  • If using Impossible burger, cook in a medium non-stick pan with 1 tsp. olive oil and roll occasionally until meatballs reach a minimum internal temperature of 160 degrees, 10-12 minutes.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

    Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  2. 2

    Form the Meatballs

    In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.

    After 1 minute, add ground beef, chile and cumin rub, and half the onion salt (reserve remaining for vegetables). Form mixture into eight equally-sized meatballs.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrots to hot pan and stir often until lightly browned, 4-6 minutes.

    Add 1/4 cup water, cover, and cook until water is mostly evaporated and carrots are tender, 2-3 minutes.

    Uncover and add zucchini, white portions of green onions, and remaining onion salt. Stir occasionally until lightly browned and tender, 6-8 minutes.

    Remove from burner.

    While vegetables cook, continue recipe.

  4. 4

    Cook the Meatballs

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add meatballs to hot pan, cover, and roll occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.

    Remove from burner.

  5. 5

    Make Sauce and Finish Dish

    In a microwave-safe bowl, combine cream cheese, pesto (to taste), and 1 Tbsp. water. Cover with a damp paper towel. Microwave covered, 1 minute.

    Carefully remove from microwave and stir until smooth.

    Plate dish as pictured on front of card, topping meatballs with sauce (to taste) and garnishing vegetables with cotija and green portions of green onions. Bon appétit!

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