Meal Kit
4-Serving
"Hidden Vegetable" Pesto Beef Meatballs
with creamy pasta
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 16 oz. Ground Beef
- 10 oz. Spaghetti
- 4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 3 oz. Frozen Peas
- 3 oz. Creme Fraiche
- 2 oz. Basil Pesto
- 2 oz. Grated Parmesan Cheese
- ½ cup Panko Breadcrumbs
- 2 Garlic Cloves
- 1½ tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
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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Calories750
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Carbohydrates69g
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Net Carbs61g
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Fat36g
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Protein39g
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Sodium1400mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Box Grater
- 1 Baking Sheet
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Colander/Strainer
Before You Cook
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
Customize It Instructions
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If using ground turkey, roast until meatballs reach minimum internal temperature, 17-20 minutes.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Wipe pot clean and reserve.While pasta cooks, continue recipe. -
2 Prepare Ingredients, Make Crema, and Form Meatballs
Trim zucchini ends and grate into a mixing bowl. Rest, 5 minutes. Drain excess liquid from zucchini.
In another mixing bowl, combine 2/3 the creme fraiche (reserve remaining for sauce), a pinch of salt, 1 tsp. pesto (reserve remaining for pasta), and 4 tsp. water. Set aside.Mince garlic.Add 1/4 tsp. salt, ground beef, panko, Italian seasoning, 2/3 the garlic salt (reserve remaining for sauce), and 1/4 tsp. pepper to bowl with zucchini. Stir until thoroughly combined. Form beef mixture into 16 equally-sized meatballs. -
3 Roast the Meatballs
Place meatballs on prepared baking sheet.
Roast in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 15-20 minutes.Carefully remove from oven.While meatballs roast, continue recipe. -
4 Cook the Sauce
Return pot used to cook pasta to medium heat and add 1 tsp. olive oil.
Add garlic to hot pot. Stir often until fragrant, 30-60 seconds.Add cream base, remaining creme fraiche, 1/4 cup reserved pasta cooking water, and remaining garlic salt. Stir to combine and bring to a simmer. -
5 Add Pasta and Finish Dish
Once simmering, add pasta, peas, remaining pesto, and half the cheese (reserve remaining for garnish) to hot pot. Stir often until combined, sauce is slightly thickened, and pasta is heated through, 2-3 minutes.
If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with meatballs. Garnish meatballs with crema and top dish with remaining cheese. Bon appétit!
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