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
Have you ever sat down and devoured a perfect pot roast meal, properly slow cooked and meat-y, and said to yourself: “You know, I want another meal just like this one… but in ball form.” Have you? Well, what's stopping you? What's stopping you from combining ground beef with pot roast seasoning and breadcrumbs, for a meatball made in roasting heaven? Or making some mashed potatoes with sour cream and chives? Or adding in some peas and gravy, just to keep it pot roast kosher? What's stopping you now? Only the time it takes to hit “order.”
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
Customize It Instructions
If using ground turkey, follow same instructions as ground beef in Steps 2 and 3, searing meatballs until browned on two "sides", 2-3 minutes per side. Roast in hot oven, 6 minutes, then add peas and roast again until meatballs reach a minimum internal temperature of 165 degrees, 5-6 minutes.
If using ground pork, follow same instructions as ground beef in Steps 2 and 3, searing meatballs until browned on two "sides", 2-3 minutes per side. Roast in hot oven, 4 minutes, then add peas and roast again meatballs reach a minimum internal temperature of 160 degrees, 4-6 minutes.
Mash Potato and Prepare Ingredients
Peel and cut potatoes into evenly-sized large chunks. Bring a medium pot with potatoes, 8 cups water, and 2 tsp. salt to a boil. Reduce to a simmer and cook until easily pierced, 18-20 minutes.
While potato simmers, mince chives.
Combine cornstarch and ½ cup water in a mixing bowl. Set aside.
Reserve ¼ cup potato cooking water. Drain cooked potatoes in a colander, then return to pot. Add sour cream, butter, a pinch of chives (reserve remaining for garnish), and ¼ tsp. salt. Mash until smooth. If too thick, add potato cooking water 1 Tbsp. at a time until desired consistency is reached.
Make the Meatballs
Add ground beef, breadcrumbs, seasoning blend, and ¼ tsp. salt to another mixing bowl and mix until thoroughly combined.
Divide and form mixture into six golf ball-sized meatballs.
Sear the Meatballs
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add meatballs to hot pan and stir often until browned on all sides, 4-6 minutes.
Remove from burner.
Roast the Meatballs and Peas
Place meatballs on one half of prepared baking sheet. Wipe pan clean and reserve. Roast in hot oven, 6 minutes.
Remove from oven and carefully add peas to empty half of baking sheet. Toss peas with 1 tsp. olive oil and a pinch of salt. Baking sheet will be hot! Use a utensil.
Roast again until meatballs reach a minimum internal temperature of 160 degrees, 4-6 minutes.
While meatballs and peas roast, make sauce.
Make Sauce and Finish Dish
Stir cornstarch and water until recombined.
Return pan used to sear meatballs to medium-high heat. Add beef demi-glace and cornstarch-water mixture to hot pan and bring to a boil.
Once boiling, remove from burner.
Plate dish as pictured on front of card, spooning sauce over meatballs and garnishing mash with remaining chives. Bon appétit!
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