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
A note about serious food allergies
We at the Home Chef Test Kitchen love our meatball dishes. We also love our pizza dishes. We also love combining things… you see where this is going? Yummy meatballs in marinara and spinach plopped on top of a flatbread with gooey mozzarella. The Combination of two greats makes one spectacular meal.
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
Large 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
Customize It Instructions
If using Impossible burger, follow same instructions as ground beef in Steps 2 and 3, covering and cooking until meatballs are heated through, 5-6 minutes.
If using ground pork, follow same instructions as ground beef in Steps 2 and 3, covering and cooking until meatballs reach minimum internal temperature, 5-6 minutes.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack in hot oven and bake until lightly browned, 6-8 minutes.
While flatbreads par-bake, make meatballs.
Make the Meatballs
Mix ground beef, panko, and a pinch of pepper in a mixing bowl. Form into eight equally-sized meatballs.
Cook the Meatballs
Place a large non-stick pan over medium high heat with 2 tsp. olive oil. Add meatballs to hot pan and roll occasionally until browned on all sides, 8-10 minutes.
Add spinach and stir occasionally until spinach is wilted, 3-4 minutes.
Stir in marinara, seasoning blend, a pinch of salt, and 2 Tbsp. water. Flatten meatballs. Don't worry if they break down a bit more!
Cover, and cook until meatballs reach a minimum internal temperature of 160 degrees, 5-6 minutes.
Remove from burner.
Bake the Pizzas
Place par-baked flatbreads on a clean work surface. Top flattened meatballs and sauce, then cheese.
Place pizzas directly on oven rack, with prepared baking sheet below to catch any drips. Bake in hot oven until cheese is melted, 5-6 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping pizzas with red pepper flakes (to taste). Bon appétit!
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