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
Chef
Jimmy Cababa
In Your Box (serves 2)
- 10 oz. Ground Beef
- 8 oz. Cauliflower Florets
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2 oz. Shredded Cheddar-Jack Cheese
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½ oz. Crispy Jalapeños
- 5 oz. Corn Kernels
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2 Tbsp. Chipotle Pesto
- 1 6711 PAN & LID
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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.
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Nutrition (per serving)
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Calories617
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Carbohydrates29g
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Fat38g
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Protein43g
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Sodium1397mg
Recipe Steps
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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.
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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.
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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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