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
Medium Non-Stick Pan
Before You Cook
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
Form the Meatballs
In a mixing bowl, combine pork, 1 Tbsp. Parmesan cheese (reserve remaining for polenta), seasoning blend, and a pinch of pepper. Form mixture into 10 ping pong ball-sized meatballs.
Cook the Meatballs
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add meatballs to hot pan and stir occasionally until browned all over and pork reaches a minimum internal temperature of 160 degrees, 12-14 minutes.
Add spinach to pan and stir occasionally until wilted, 1-2 minutes.
Stir in marinara and cook until warm, 1-2 minutes.
While meatballs cook, cook polenta.
Cook the Polenta
Once water is boiling, reduce to a simmer. Add polenta, whisking often until smooth, 4-6 minutes.
Remove from burner and add butter, reserved Parmesan, ¼ tsp. salt, and a pinch of pepper. Whisk until thoroughly combined.
Finish the Dish
Plate dish as pictured on front of card, topping polenta with meatballs. Spoon any additional sauce from pan over meatballs. Bon appétit!
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