Red Pepper Jelly Pork Meatballs with Queso Fresco Broccoli
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:5 days
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.
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
Make the Meatballs
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine ground pork, panko, taco seasoning, and ¼ tsp. salt in provided tray.
Form ground pork mixture into eight evenly-sized meatballs. Place meatballs on two opposite sides of tray.
Add the Broccoli
Place half the broccoli in empty half of tray. Top with ¼ tsp. salt and a pinch of pepper. Then top with remaining broccoli, then 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Bake the Meal
Bake uncovered in hot oven until broccoli is tender and meatballs reach a minimum internal temperature of 160 degrees, 25-30 minutes.
Carefully remove from oven. Top meatballs with jalapeño jelly and broccoli with cheese. Bon appétit!
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