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
A note about serious food allergies
Why are there so many memes about garlic bread? One does not simply ignore that it reigns supreme in the world of bread. We go beast mode on ours by adding pungent pecorino cheese and serving it with meatballs enhanced with light and creamy ricotta cheese. Kick your normal spaghetti and meatballs recipe to the curb, there's a new sheriff in town.
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
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
Finely mince garlic and divide into three equal piles.
Stem and mince parsley.
Halve roll lengthwise.
Form the Meatballs
Thoroughly combine ground beef, ricotta, breadcrumbs, half the pecorino (reserve remaining for bread), parsley (reserve a pinch for garnish), ⅓ the garlic (reserve remaining for sauce and bread), a pinch of salt, and ½ tsp. pepper in a mixing bowl.
Form mixture into 10 meatballs, about the size of ping-pong balls.
Sear the Meatballs
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and meatballs to hot pan. Stir occasionally until browned all over, 6-9 minutes.
Remove from burner and set aside.
While meatballs sear, cook pasta.
Cook Pasta and Bake Pecorino Garlic Bread
Add pasta to boiling water and cook until al dente, 8-10 minutes. Reserve ½ cup pasta water. Drain pasta in a colander and toss with 1 tsp. olive oil.
While pasta cooks, combine 1 Tbsp. olive oil, half the remaining garlic (reserve remaining for sauce), and remaining pecorino (reserve a generous pinch for garnish) in another mixing bowl.
Place roll on prepared baking sheet, cut side up. Spread garlic-pecorino mixture on roll and bake in hot oven until golden brown, 6-9 minutes.
While pasta cooks and bread bakes, make sauce.
Make the Sauce
Return pan with meatballs to medium-high heat. Add remaining garlic to hot pan and cook until aromatic, 30 seconds.
Add marinara sauce, reserved pasta water, and a pinch of salt and bring to a boil. Reduce heat to a low simmer and stir occasionally until meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.
If sauce is too thick, add up to ½ cup water to loosen.
Plate dish as pictured on front of card, garnishing with remaining pecorino and remaining parsley. Bon appétit!
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