Chipotle Pork Meatballs with Cilantro Rice and Cotija Cheese
ready to cook
Prep & Cook Time:25-35 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.
You Will Need
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
Make the Meatballs
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging.
Combine ground pork, panko, ¼ tsp. salt, and a pinch of pepper in provided tray. Form into eight equally-sized meatballs and push to one side of tray.
In a mixing bowl, combine tomatoes, pesto, and a pinch of salt and pepper. Top meatballs with tomato-pesto sauce.
Add the Rice and Corn
Add rice and corn to empty side of tray and combine.
Bake the Dish
Bake uncovered in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.
Carefully remove from oven. Top meatballs with cheese and garnish rice with tortilla strips. Bon appétit!
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