Mexican Pork Meatballs with Butternut Squash and Black Beans
ready to cook
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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.
Prepare The Ingredients
Preheat oven to 425 degrees. Remove lid and label, if needed. When ingredient appears in recipe, remove from packaging. Mix black beans, squash, 1 tsp. olive oil, ¼ tsp salt and a pinch of pepper in bottom of provided tray. Spread into a single layer on half of the tray.
Prepare The Meatballs
Combine ground pork, ¼ tsp. salt, and a pinch of pepper on tray lid. Divide mixture into six evenly-sized meatballs, about the size of golf balls. Place meatballs on bottom of tray next to vegetables. Top all ingredients with enchilada sauce.
Roast The Meatballs
Roast in a hot oven until squash is tender and meatballs have reached a minimum internal temperature of 145 degrees, 23-25 minutes.
Plate dish as pictured on front of card, topping meatballs with salsa and cotjia cheese. Top vegetable mixture with crispy jalapeños (to taste). Bon appétit!
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