Meal Kit

Fig-glazed Pork Meatballs

with apple cabbage saute and roasted potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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)

  • 2 Green Onion
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 1 fl. oz. Red Wine Vinegar
  • 2 Tbsp. Fig Preserves
  • 3 oz. Shredded Red Cabbage
  • Info
    ¼ cup Italian Breadcrumbs
  • 12 oz. Fingerling Potatoes
  • 1 Granny Smith Apple
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1


    slice scallions, separate greens from whites

    dice apple, large

    slice potatoes in half lengthwise, toss with ¼ t salt, 2 t olive oil, pinch pepper

    place on prepared baking sheet, using ½, cook 6 minutes

  2. 2


    combine, pork, white part of scallion, bread crumb, ¼ t salt, ¼ t pepper

    form into 8 balls

    heat medium saute pan

    add 2 t oil, heat add meatballs, brown 2 minutes per side

    remove to prepared try using second ½

    13 minutes in oven

  3. 3

    cabbage saute

    heat same pan from meatballs over medium heat with 1 t oil

    add apples cook 1 minute, season with ¼t salt

    add cabbage and saute for 3 minutes

    add vinegar and ¼ c water cook for 10 minutes, until cabbage is tender

  4. 4

    fig glaze

    combine fig preserve, chicken demi, 2t water in small saute over low heat until jam melts

    once meatballs are cooked toss with glaze

  5. 5


    place potatoes on back side of plate and sprinkle with scallions

    add cabbage saute next to it

    place 4 meatballs in diamond on the front side of the plate

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