Oven-Ready
Mexican-Style Cheddar Beef Meatballs
with street corn and pepper hash
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Jimmy Shay
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 10 oz. Ground Beef
- 8 oz. Pepper and Onion Mix
- 5 oz. Corn Kernels
- 1 Lime
- 2 oz. Shredded Cheddar Cheese
- 1 oz. Chipotle Crema
- 2 Tbsp. Panko Breadcrumbs
- 1 tsp. Chipotle Pepper Paste
- 1 tsp. Chile and Cumin Rub
- 1 tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories620
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Carbohydrates33g
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Net Carbs28g
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Fat39g
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Protein38g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
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
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If using ground pork, bake covered in hot oven until meatballs reach minimum internal temperature, 25-30 minutes.
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If using ground turkey, bake covered in hot oven until meatballs reach minimum internal temperature, 22-25 minutes.
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If using Impossible burger, bake covered in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 23-25 minutes.
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1 Form the Meatballs
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
In a mixing bowl, combine panko and 2 Tbsp. water. Let rest, 1 minute.After 1 minute, add garlic salt, chipotle paste (use less if spice-averse), ground beef, and half the cheese (reserve remaining for topping) and mix thoroughly until combined. Form mixture into eight equally-sized meatballs.Place in one half of tray. -
2 Add the Vegetables
Add pepper and onion mix and 2 tsp. olive oil to empty half of tray and stir to combine.
Bake uncovered in hot oven, 15 minutes.Carefully remove from oven and drain excess liquid from tray. Tray will be hot! Use a utensil. Add corn, chile and cumin rub, 1/4 tsp. salt, and a pinch of pepper to vegetables and stir to combine.Top meatballs with remaining cheese. Cover meatball side of tray with foil, leaving vegetables uncovered. -
3 Bake Meal and Make Crema
Bake half-covered (meatballs covered, vegetables uncovered) in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 10-15 minutes.
While meal bakes, halve lime. Cut one half into wedges and juice the other half.In another mixing bowl, combine crema and 1 tsp. lime juice (reserve remaining for vegetables).Carefully remove from oven.Add remaining lime juice to vegetables and stir to combine. Tray will be hot! Use a utensil.To serve, garnish with crema and squeeze lime wedges over meatballs to taste. Bon appétit!
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