All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
If getting the family to eat broccoli is a chore, broccoli tots will take care of that in short order. Brown, crispy, and bursting with Parmesan cheese, broccoli probably never had it so good. Speaking of "bursting with cheese," these meatball sliders stuffed with fresh mozzarella are the true stars of the show. Seasoned ground beef enrobes cheese for maximum tastiness, then gets topped with pizza sauce and served on a toasted bun. When foods compete for your adoration, you win.
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
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
Cook Broccoli and Prepare Green Onions
Add broccoli to boiling water and cook 5 minutes, or until broccoli is bright green and very tender. Drain thoroughly in colander and return to pot. Trim and thinly slice green onion on an angle. While broccoli cooks, form meatballs.
Form and Fill the Meatballs
Combine ground beef, 1/3 the panko, 1/3 the Parmesan cheese, 1/3 the liquid egg, 1/2 tsp. salt, and a pinch of pepper in a medium mixing bowl. Mix to combine and divide into six equal-sized balls. Press your thumb into center of each meatball and place a mozzarella ball into the well. Close meat around mozzarella, re-form into a ball, and place on one side of a prepared baking sheet. Form a tight seal so cheese stays inside meatball.
Make the Broccoli Tots
Using a potato masher or fork, mash broccoli until mostly smooth. Continue to mash while adding the remaining liquid eggs 1 Tbsp. at a time. This prevents eggs from scrambling on hot broccoli. Add remaining Parmesan cheese (reserve a pinch for garnish) and remaining panko and stir to combine. Season with 1/4 tsp. salt and a pinch of pepper. Using a tablespoon measure, scoop mix onto baking sheet next to sliders. Wipe pot clean.
Roast the Meatballs and Broccoli Tots
Roast meatballs and broccoli tots 23-28 minutes, or until meatballs reach a minimum internal temperature of 160 degrees and broccoli tots are firm and browned on bottoms and edges. Cheese may leak out of meatballs while cooking - this is okay.
Toast the Buns and Heat the Sauce
Arrange slider buns on second baking sheet and bake 2-3 minutes, or until toasted. Toast buns during last 5 minutes of roasting meatballs and tots so everything is ready at same time. Add pizza sauce to pot used for broccoli and place over medium heat. Bring sauce to a gentle boil, about 2-3 minutes, and remove from burner.
Plate the Dish
Place one meatball on each slider bun, top with a spoonful of sauce, and garnish with green onion and remaining Parmesan. Serve alongside broccoli tots.
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