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
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
Cut broccoli into bite-sized pieces.
Finely crush saltine crackers.
Roast the Broccoli
Place broccoli on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.
While broccoli roasts, cook meatballs.
Cook the Meatballs
Mix ground pork, crackers, mayonnaise, and a pinch of salt and pepper in mixing bowl until completely combined. Form into eight equally-sized meatballs.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add meatballs to hot pan and roll occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 10-14 minutes.
Transfer meatballs to a plate. Wipe pan clean and reserve.
Heat the Sauce
Return pan used to cook meatballs to medium heat. Add portobello mushroom sauce to hot pan and bring to a simmer.
Once simmering, stir occasionally until warmed through, 1-2 minutes.
Return meatballs to pan and gently roll until coated, 30-60 seconds.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping broccoli with Parmesan and spooning any extra sauce over meatballs. Bon appétit!
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