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
A note about serious food allergies
Peckish for a perfect palate pleaser? Pick this! Pork, mixed with porcinis and parsley, is formed into delightful little spheres. Those meatballs perch on a plate of phenomenal pasta, dotted with playful peas. A pinch of almonds on the top with parsley and you'll declare this meal positively priceless.
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
Large Non-Stick Pan
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
Prepare Mushrooms and Cook Pasta
Place mushrooms in a mixing bowl. Cover with ½ cup boiling water from medium pot. Set aside, 10-15 minutes.
Add pasta to boiling water and cook until al dente, 12-13 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Coarsely chop almonds.
Mince parsley, leaves and stems.
Remove mushrooms from bowl and mince. Reserve water.
Make the Meatballs
Thoroughly combine ground pork, panko, mushrooms, half the parsley (reserve remaining for garnish), ¼ cup reserved mushroom water, meatloaf seasoning, ¼ tsp. salt, and a pinch of pepper in another mixing bowl.
Divide and shape mixture into eight golf ball-sized meatballs.
Cook the Meatballs
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add meatballs to hot pan and stir occasionally until browned all over, 5-7 minutes.
Add ½ cup reserved pasta cooking water. Cover, and reduce heat to medium. Stir occasionally until meatballs reach a minimum internal temperature of 160 degrees, 4-6 minutes.
If using ground turkey, once pan is covered and heat reduced to medium, stir occasionally until meatballs reach a minimum internal temperature of 165 degrees, 6-8 minutes.
Remove meatballs to a plate. Keep pan over medium-high heat.
Make Sauce and Finish Dish
Add cream and chicken base to hot pan and bring to a boil. Once boiling, add pasta and cook until sauce is slightly thickened, 2-3 minutes.
If sauce is too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Stir in peas and a pinch of salt and pepper and cook until warmed through, 1 minute.
Plate dish as pictured on front of card, placing meatballs on pasta and garnishing with almonds and reserved parsley. Bon appétit!
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