Chipotle Pork Meatballs with Cilantro Rice and Cotija Cheese
ready to cook
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 6 oz. Crushed Tomatoes
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3 Tbsp. Chipotle Pesto
- 8 oz. Cilantro Rice
- 3 oz. Corn Kernels
- ½ oz. Tortilla Strips
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1 oz. Grated Cotija Cheese
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¼ cup Panko Breadcrumbs
- 12 oz. Ground Pork
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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Calories770
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Carbohydrates61g
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Fat40g
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Protein40g
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Sodium1386mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Mixing Bowl
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
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1 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.
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2 Add the Rice and Corn
Add rice and corn to empty side of tray and combine.
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3 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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