Sun-Dried Tomato Pork Meatballs with Parmesan Asparagus
easy prep & pan included
Prep & Cook Time:25-35 min.
Cook Within:5 days
Spice Level:Not Spicy
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.
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
Preheat oven to 425 degrees. Remove lid and label, if necessary. Reserve lid. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Snap ends off asparagus. Mix asparagus, peas and half the onion salt (reserve remaining for meatballs) in provided tray. Push to one side and top with Parmesan.
Make the Meatballs
On reserved lid, combine ground pork, remaining onion salt, ricotta, and panko.
Form pork mixture into eight equally-sized meatballs. Place meatballs in empty side of tray.
Bake the Dish
Bake uncovered in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 18-22 minutes.
Carefully remove from oven. Remove vegetables to a plate. Add pesto to pan and roll meatballs in pesto until coated. Bon appétit!
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