Mexican Pork Meatballs with Butternut Squash and Black Beans

ready to cook

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

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 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Crumbled Cotija Cheese
  • Info
    ½ oz. Crispy Jalapeños
  • 2 oz. Red Salsa
  • 4 fl. oz. Red Enchilada Sauce
  • 6 oz. Black Beans
  • 8 oz. Cubed Butternut Squash
  • 12 oz. Ground Pork

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
    598
  • Carbohydrates
    33g
  • Fat
    34g
  • Protein
    40g
  • Sodium
    1566mg

Recipe Steps

  • 1

    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.

  • 2

    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.

  • 3

    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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