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
Long-grain scented Jasmine rice is very popular in Asian cooking. We combine this chewy, aromatic ingredient with lean ground turkey to make our meatballs moist with a toothsome texture. Stir-fried baby bok choy adds a delicious sense of balance to this delicately rich dish. It’s a customer favorite back just in time to bust out the patio furniture for that first warm-weather gathering.
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
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 375 degrees and line a baking sheet with foil. Thoroughly rinse produce and pat dry. Thinly slice green onions on a bias (angle). Coarsely chop garlic. Chop cilantro. Slice red Fresno chile into thin rounds, removing seeds. Cut baby bok choy in half lengthwise, from leaves down through the root (which is done to keep its integrity during the cooking process).
Cook the Rice
Bring small pot with 1 cup of water to a boil. Stir in Jasmine rice. Reduce heat and simmer for 10 minutes, or until rice is almost tender, but not yet finished cooking. Drain and cool. Season with a pinch of salt and pepper and fluff rice with a fork.
Make the Meatball Mixture
In a large mixing bowl, combine ground turkey, cooled rice, half of the green onions, half of the garlic, half of the ginger (with some of the juice), half of the Hoisin sauce, and half of the cilantro. Season with a pinch of salt and pepper and mix well with your hands or a spatula.
Cook the Meatballs
Use your hands to roll the mixture into 6 meatballs (or 12, if smaller meatballs are preferred). Place on baking sheet and cook for 12-15 minutes, or until meatballs are golden brown and internal temperature is at least 165 degrees. (If making smaller meatballs, check after 8 minutes to ensure they don’t overcook.)
Stir Fry the Baby Bok Choy
Heat 2 tsp. of olive oil in medium pan over medium-high heat. Add remaining garlic, ginger, and green onions to the pan, reserving some green onions for garnish. Sauté for 1 minute and then add baby bok choy. Cook for 2-3 minutes, or until bok choy is wilted and fork tender.
Plate the Dish
Place 3 (or 6) meatballs in a straight line on a plate. Arrange two pieces of bok choy next to the meatballs, propping them against each other on an angle. Garnish the meatballs with red chili and the remaining green onions and cilantro. Add remaining Hoisin to the plate for dipping.
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