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
Crush butter crackers.
Peel and halve shallot. Slice thinly.
Core tomato and cut into ½" dice.
Trim cucumber and cut into ¼" dice.
In a mixing bowl, combine ground beef, butter crackers, mayo, and a pinch of salt and pepper Form ground beef mixture into 14-16 equally-sized meatballs.
Start The Meal
Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid.
Add meatballs in a clean slow cooker.
Turn slow cooker on to high heat. Cover, and cook until meatballs reach a minimum internal temperature of 160 degrees, 4 hours.
Pickle The Vegetables and Add Ssauce
Add shallot and rice vinegar to a small bowl and microwave 1 minute.
Season cucumber and tomatoes with a pinch of salt and pepper.
After 3 ½ hours, remove lid and stir in tomato sauce.
Heat Flatbreads and Finish The Dish
After 4 hours, wrap flatbreads in a damp paper towel and microwave until warm, 15-20 seconds.
Plate dish as pictured on front of card. Bon appétit!
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