Express
Tex-Mex-Style Smothered Pork Meatballs
with corn and zucchini
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Laura Alpern
Let's be real. Tex-Mex-style for any food is delicious. It brings a nice punch of flavor with every bite. Here we've got those flavors smothered over tender and juicy pork meatballs and a yummy side of zucchini and corn. Tex-Mex-style for the win!
In Your Box (serves 2)
- 10 oz. Ground Pork
- 8 oz. Sliced Zucchini
- 5 oz. Corn Kernels
- 4 fl. oz. Enchilada Sauce
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2 oz. Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
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4 Saltine Crackers
- ¼ oz. Cilantro
- 2 tsp. Fajita Seasoning
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.
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Nutrition (per serving) pOM8aDqX
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Calories610
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Carbohydrates31g
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Net Carbs27g
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Fat41g
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Protein35g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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If using ground beef, follow same instructions as ground pork in Steps 1 and 2, rolling occasionally, 4-5 minutes, then cooking until meatballs reach minimum internal temperature, 3-5 minutes.
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If using ground turkey, follow same instructions as ground pork in Steps 1 and 2, rolling occasionally, 5-6 minutes, then cooking until meatballs reach minimum internal temperature, 3-5 minutes.
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1 Form the Meatballs
Coarsely crush crackers.
In a mixing bowl, combine ground pork, crushed crackers, half the sour cream (reserve remaining for garnish), half the fajita seasoning (reserve remaining for vegetables), and 1/4 tsp. salt. Form mixture into 8 equally-sized meatballs. -
2 Cook the Meatballs
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add meatballs to hot pan, cover, and roll occasionally until browned all over, 2-4 minutes.
Lower heat to medium-low. Add enchilada sauce. Cover and cook until meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes.Uncover and top meatballs with cheese. Let melt, 1 minute.Remove from burner.While meatballs cook, continue recipe. -
3 Prepare Cilantro and Cook Vegetables
Tear cilantro leaves.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and stir occasionally until lightly browned and tender, 4-6 minutes.Add corn, remaining fajita seasoning, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until corn is heated through, 1-2 minutes.Stir in cilantro until combined.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping meatballs with remaining sour cream. Bon appétit!
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