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
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
Prepare Ingredients and Make Dill Crema
[feta as garnish?]
Mince dill, leaves and stems.
Halve and peel onion. Slice halves into thin strips.
Combine dill, sour cream, and a pinch of salt and pepper in a mixing bowl. Set aside.
In another mixing bowl, combine ground turkey, panko, and a pinch of pepper. Form into eight equally-sized meatballs.
[PIC: onions, dill and sour cream in bowl, meatballs in bowl]
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, cook meatballs.
[PIC: pasta in a colandar]
Cook the Meatballs
Place a large 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 meatballs reach a minimum internal temperature of 165 degrees, 11-13 minutes.
Remove from burner and transfer meatballs to a plate. Reserve pan; no need to wipe clean.
[PIC: meatballs on plate]
make the sauce
Return pan used to cook meatballs to medium heat and add 2 tsp. olive oil. Add onion and garlic salt to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes.
Add tomato sauce and [all?] pasta cooking water and bring to simmer, 1-2 minutes.
[PIC: sauce and onions in pan]
Finish the Dish
Once simmering, stir in meatballs, pasta, and butter. [make sure this is what Dave wants, not sure]
Remove from burner.
Plate as pictured on front of card, topping with dill crema and feta. Bon appétit!
[PIC: thing all together]
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