Meal Kit

Italian-Style Pork Meatball with Fresh Tomato Sauce

and zucchini fries

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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)

  • 1 tsp. Garlic Salt
  • Info
    2 oz. Ricotta
  • Info
    ¼ cup Italian Panko Blend
  • 2 Zucchini
  • Info
    1 oz. Shredded Mozzarella
  • Info
    1 Tbsp. Basil Pesto
  • 2 Roma Tomato
  • 2 Garlic Cloves
  • 1 tsp. Italian Seasoning Blend
  • 10 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
    590
  • Carbohydrates
    19g
  • Fat
    40g
  • Protein
    35g
  • Sodium
    1390mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

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
  1. 1

    Prepare Ingredients and Form Meatballs

    Core tomatoes and cut into 1/2" dice.

    Trim zucchini ends, quarter lengthwise, and seed. Cut into 3-4" sticks.

    Mince garlic.

    In a mixing bowl, combine ground pork, garlic salt, half the garlic (reserve remaining for bruschetta), half the panko (reserve remaining for topping), ricotta, and a pinch of salt and pepper. Form into 6 evenly-sized meatballs.

  2. 2

    Toast the Panko

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add remaining panko to hot pan and stir constantly until golden-brown and toasted, 1-2 minutes.

    Remove from burner. Transfer panko to a plate. Wipe pan clean and reserve.

  3. 3

    Prepare the Zucchini Fries

    Place zucchini on one half of prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into zucchini.

    Spread into a single layer on one side and top with shredded cheese.

  4. 4

    Roast the Meatballs and Zucchini Fries

    Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil.

    Add meatballs to hot pan and sear until golden-brown, 2-3 minutes on two "sides."

    Transfer meatballs to other half of prepared baking sheet. Wipe pan clean and reserve.

    Roast in hot oven until zucchini is tender and meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.

    While meatballs and zucchini roast, prepare bruschetta.

  5. 5

    Make Bruschetta and Finish Dish

    Return pan used to sear meatballs to medium-high heat and add 1 tsp. olive oil.

    Add remaining garlic, and stir occasionally until fragrant, 30-45 seconds.

    Add tomatoes. Stir occasionally until tomatoes release their juices and sauce reduces slightly, 3-5 minutes.

    Remove from burner.

    Add pesto and a pinch of salt and pepper. Stir until combined.

    Plate dish as pictured on front of card, serving meatballs over sauce. Top zucchini fries with toasted panko. Bon appétit!

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