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
Cook The Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
While pasta cooks, prepare the ingredients.
Prepare The Ingredients
Peel and halve shallot. Slice thinly.
Core tomato and cut into ½" dice
Trim bottom end from broccolini and cut into 1" lengths.
Make The Meatballs
Add sausage, panko, and a pinch of salt and pepper to a mixing bowl until completely combined. Form into eight equally-sized meatballs.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add meatballs to hot pan and stir occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 10-14 minutes.
Transfer to a plate. Reserve pan; no need to wipe clean.
Cook The Vegetables
In the same pan over medium heat, add 1 tsp olive oil and broccolini and cook, stirring occasionally, until slightly tender, 5-7 minutes. Add tomatoes, cream cheese, rosee sauce, and ¼ cup water and bring to a simmer. Add pasta and meatballs and toss to combine.
Finish The Dish
Plate dish as pictured on front of card, topping with Parmesan. Bon appétit!
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