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
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
Medium Oven-Safe Casserole Dish
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 the Ingredients
Quarter apple and remove core. Cut into ½" dice.
Stem and mince thyme.
Finely crush crackers.
Mix ground pork, crackers, ¼ tsp. salt and a pinch of pepper in mixing bowl until completely combined. Form into eight equally-sized meatballs.
Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add butternut squash to hot pan. Cover, and stir occasionally until tender and lightly browned, 8-12 minutes.
Uncover, and add apple, thyme, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until apple is slightly tender, 3-4 minutes.
Add cream cheese and ½ cup water and bring to a simmer.
Once simmering, remove from burner.
Start the Gratin
Transfer vegetable mixture to prepared casserole dish. Top with cheese. Place on one side of prepared baking sheet to catch any drips.
Wipe pan clean and reserve.
Bake in hot oven, 8 minutes.
Gratin will finish cooking in a later step.
While gratin bakes, cook meatballs.
Cook Meatballs and Finish Gratin
Return pan used to cook vegetables to medium-high heat. Add 1 tsp. olive oil and meatballs to hot pan and roll occasionally until browned on all sides, 6-7 minutes.
Carefully remove baking sheet from oven. Transfer meatballs to empty space on baking sheet. Baking sheet will be hot! Use a utensil. Reserve pan; no need to wipe clean.
Roast in hot oven until cheese is browned, butternut squash is tender, and meatballs reach a minimum internal temperature of 160 degrees, 7-9 minutes.
While meatballs cook, make sauce.
Make Sauce and Finish Dish
Return pan used to cook meatballs to medium heat. Add bacon, demi-glace, and 2 Tbsp. water to hot pan. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 1-2 minutes.
Remove from burner and stir in butter.
Plate dish as pictured on front of card topping meatballs with sauce. Bon appétit!
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