Oven-Ready
Red Pepper Jelly Pork Meatballs with Queso Fresco Broccoli
easy prep & pan included
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Medium
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
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¼ cup Italian Panko Blend
- 12 oz. Broccoli Florets
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1 oz. Queso Fresco
- 1 tsp. Taco Seasoning
- 2 oz. Hot Jalapeño Jelly
- 12 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.
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Nutrition (per serving)
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Calories631
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Carbohydrates30g
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Fat38g
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Protein39g
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Sodium1425mg
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
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1 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 beef mixture into eight evenly-sized meatballs. Place meatballs on two opposite sides of tray.
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2 Add the Broccoli
Place half the broccoli in empty half of tray. Top with ¼ tsp. salt and a pinch of pepper. Top with remaining broccoli, then 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
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3 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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