Meal Kit

Italian-Style Pork Meatballs

with fresh tomato sauce and zucchini fries

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Expert

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

Is anything better than a meatball? A burger's great, but it's got all those extras. A patty's fine, but that's not enough. A meatball has the perfect balance of flavor, texture and complexity, especially when sitting on a bed of tomato sauce and garlic. And to balance, something a bit different, fresh zucchini turned into fries, with cheese on top. Nothing is better than a meatball.

In Your Box (serves 2)

  • 2 Zucchini
  • 10 oz. Ground Pork
  • 2 Roma Tomatoes
  • Info
    2 oz. Ricotta
  • Info
    1 oz. Shredded Mozzarella
  • Info
    ¼ cup Italian Panko Blend
  • Info
    1 Tbsp. Basil Pesto
  • 2 Garlic Cloves
  • ½ tsp. Garlic Salt

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
    580
  • Carbohydrates
    18g
  • Fat
    40g
  • Protein
    36g
  • Sodium
    1680mg

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

Customize It Instructions

  • If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, making 16 meatballs and working in batches, if necessary.

  • If using ground beef, follow same instructions as ground pork in Steps 1 and 4, searing 2-3 minutes per “side” then roasting in hot oven until beef reaches minimum internal temperature, 8-10 minutes.

  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 sauce), half the panko (reserve remaining for topping), ricotta, 1/4 tsp. salt, and a pinch of pepper. Form into eight 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. 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 prepared baking sheet and toss with 1 tsp. olive oil, 1/2 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 empty half of 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, continue recipe.

  5. 5

    Make Tomato Sauce 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 liquid reduces slightly, 3-5 minutes.

    Remove from burner. Stir in pesto and a pinch of pepper until combined.

    Plate dish as pictured on front of card, topping tomato sauce with meatballs and zucchini fries with toasted panko. Bon appétit!

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