Piri-Piri Pork Meatballs with Zucchini Pilaf

easy prep & pan included

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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)

  • 1 oz. Eggplant, Roasted Red Pepper & Tomato Spread
  • Info
    8 oz. Precooked Rice Pilaf
  • Info
    1 oz. Sour Cream
  • 6 oz. Sliced Zucchini
  • Info
    2 Tbsp. Italian Panko Blend
  • 1 tsp. Portuguese Piri Piri Seasoning
  • 10 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

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
  1. 1

    prepare ing.

    Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. In prepared provided tray combine rice pilaf, ¼ c water a pinch of pepper. Stir to combine and spread in an even layer Layer zucchini in a single layer over pilaf and seasoning with ¼ tsp salt and pinch of pepper. Drizzle with 1 tsp olive oil.

  2. 2

    form meatballs

    In a mixing bowl combine ground pork, italian panko, piri piri seasoning, and ¼ tsp salt. Mix thoroughly to combine and form into 6 even size meatballs. Layer meatballs on top of zucchini and drizzle with 1 tsp olive oil. Cover with foil and place in hot oven till zucchini is tender, and meatballs are cooked through, to 160 degrees, 20 min.

  3. 3

    finish with sauce

    Carefully remove tray and uncover . Top meatballs with roasted red pepper and eggplant spread and sour cream and put back into hot oven till meatballs are sizzling and sauce is hot, 5-8 min. Carefully remove from hot oven and plate. Top with sour cream. Bon appetit!

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