Meal Kit

Maple Mustard Glazed Pork Meatballs

with spiced carrots and zucchini

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Wheat

  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
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A note about serious food allergies

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In Your Box (serves 2)

  • 10 oz. Ground Pork
  • 8 oz. Carrot
  • 1 Zucchini
  • 1 fl. oz. Pure Maple Syrup
  • Info
    1 oz. Crème Fraîche
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ⅗ oz. Butter
  • 2 tsp. Chicken Broth Concentrate
  • ¼ oz. Dijon Mustard
  • 2 tsp. Chile and Cumin Rub

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
    610
  • Carbohydrates
    34g
  • Net Carbs
    29g
  • Fat
    42g
  • Protein
    30g
  • Sodium
    1800mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Large 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 ground beef, cook until meatballs reach minimum internal temperature, 10-12 minutes.

  • If using ground turkey, cook until meatballs reach minimum internal temperature, 11-13 minutes.

  • If using Impossible burger, cook until meatballs reach a minimum internal temperature, of 160 degrees, 10-12 minutes.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

    Trim zucchini ends and cut into 1/4" slices on an angle.

    In a mixing bowl, combine half the panko (reserve remaining for toasting), ground pork, crème fraîche, half the chile and cumin rub (reserve remaining for vegetables), 1/4 tsp. salt, and 1/4 tsp. pepper. Form mixture into eight evenly-sized meatballs.

  2. 2

    Cook the Meatballs

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add meatballs to hot pan and roll occasionally until browned all over, 3-5 minutes.

    Lower heat to medium. Add chicken base, 3 Tbsp. water, mustard, half the maple syrup (remaining is yours to use as you please!), and a pinch of pepper. Cover and cook until meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes, flipping once halfway through.

    Uncover and stir in half the butter (reserve remaining for vegetables) until melted and sauce is slightly thickened, 2-3 minutes.

    Remove from burner. Transfer to a plate and set aside.

    While meatballs cook, continue recipe.

  3. 3

    Toast the Panko

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add remaining panko to hot pan and stir often until lightly toasted, 2-3 minutes.

    Remove from burner. Transfer to a plate and set aside.

    Reserve pan; no need to wipe clean.

  4. 4

    Cook the Vegetables

    Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil. Add carrots, a pinch of salt, and 1/4 cup water to hot pan. Bring to a simmer.

    Once simmering, cover and cook until water is mostly evaporated and carrots are slightly tender, 3-4 minutes.

    Uncover and add zucchini. Stir occasionally until tender, 5-7 minutes.

    Add remaining chile and cumin rub, 1/4 tsp. salt, and remaining butter. Stir until melted and combined. If pan is too dry, add water, 1 Tbsp. at a time, as needed.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing vegetables with toasted panko. Bon appétit!

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