Chipotle Pesto Meatballs with Cheesy Cauliflower

easy prep & pan included

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Ground Beef
  • 8 oz. Cauliflower Florets
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    ½ oz. Crispy Jalapeños
  • 5 oz. Corn Kernels
  • Info
    2 Tbsp. Chipotle Pesto
  • 1 6711 PAN & LID
  • Info
    2 oz. Ricotta
  • 1 tsp. Garlic 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
    617
  • Carbohydrates
    29g
  • Fat
    38g
  • Protein
    43g
  • Sodium
    1397mg

Recipe Steps

  • 1

    Prepare The Ingredients

    Preheat oven to 400 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Combine cauliflower, corn, ½ tsp olive oil and half the garlic salt in provided tray until completely combined. Spread into a single layer on one side of the tray.

  • 2

    Prepare The Meatballs

    Combine ground beef, half the ricotta cheese and remaining garlic salt on tray lid. Divide mixture into six evenly-sized meatballs, about the size of golf balls. Place meatballs on empty half of tray.

  • 3

    Roast The Meatballs

    Roast in a hot oven until cauliflower is tender and meatballs have reached a minimum internal temperature of 145 degrees, 22-24 minutes. Transfer meatballs to a plate. Add remaining ricotta cheese and chipotle pesto to bottom of the pan and stir to combine. Garnish with crispy jalapeños. Bon appétit!

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