All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Chicken Parmesan is sooooo 1950-2021. What's new, what's modern, what's 2022? The mighty meatball Parmesan! You'll have to taste if for yourself to see; moist meatballs, made with ground beef, panko, and ricotta, are cooked to perfection, topped with tomato sauce (that you'll make yourself) and cheesy Parmesan. It's so yummy, so perfectly Parmesan, you'll forget all about that chicken dish. What was it called?
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 Non-Stick Pan
Small 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
Trim zucchini ends, quarter lengthwise. Using a spoon, remove seeds then cut into 3-4" sticks.
Thinly slice garlic.
Form the Meatballs
In a mixing bowl, combine ricotta, ground beef, 1/4 tsp. salt, and half the panko (reserve remaining for zucchini). Form into 8 evenly-sized meatballs.
Start the Meatballs
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add meatballs to hot pan and cook until brown on all "sides," 2-3 minutes per side.
Remove from burner. Transfer meatballs to prepared small oven-safe casserole dish. Carefully, drain fat from pan. Reserve pan; no need to wipe clean." Meatballs will finish cooking in a later step.
Make Sauce and Finish Meatballs
Return pan used to sear meatballs to medium heat. Add 1 tsp. olive oil and garlic to hot pan and stir occasionally until fragrant, 20-40 seconds.
Add wine and bring to a simmer. Once simmering, stir occasionally until reduced by half, 1-2 minutes.Stir in tomato sauce and pinch of salt until combined and heated through, 1-2 minutes.Remove from burner. Top meatballs with sauce and half the Parmesan (reserve remaining for zucchini).Bake in hot oven until cheese has melted and browned and meatballs reach a minimum internal temperature of 160 degrees, 12-15 minutes.While meatballs bake, cook zucchini.
Cook Zucchini and Finish Dish
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add remaining panko and toast until browned, 1-2 minutes.
Transfer toasted panko to a plate. Keep pan over medium-high heat.Add 1 tsp. olive oil and zucchini to hot pan and stir occasionally until tender and lightly browned all sides, 4-5 minutes.Remove from burner.Plate dish as pictured on front of card, topping zucchini with seasoning blend, remaining Parmesan, and panko.Bon appetit!
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