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
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
Peel, trim, and cut carrot into ¼" slices on an angle.
Slice potatoes into ½" rounds
Combine ground beef, panko, and half the garlic salt (reserve remaining for slow cooker) in a mixing bowl. Divide beef mixture into 16-18 evenly-sized meatballs, about the size of golf balls.
[PIC: carrot, potatoes, meatballs in a bowl]
Start The Meal
Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid.
In a clean slow cooker, combine carrot, potatoes, remaining garlic salt, and cream cheese. Top with meatballs.
Turn slow cooker on to low heat. Cover, and cook until beef reaches a minimum internal temperature of 160 degrees, 6-8 hours.
[PIC: stuff in slow cooker]
Stir In Sauce and Peas
With 15 minutes left, stir in stroganoff sauce and peas until completely combined. Cover, and cook 15 minutes.
[PIC: srogy sauce and peas in slow cooker]
Make Sauce And Finish Dish
Combine cranberry sauce and lemon juice in a mixing bowl.
Plate dish as pictured on front of card, garnishing with chives. Serve sauce on the side for dipping. Bon appétit!
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