All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A famous entertainer of children once said “if you love it so much, why don't you marry it?” We would marry this jerk sauce, but it's illegal in all 50 states. We'll settle for bathing meatballs in its splendor, coating them with smoky goodness. The bright salad on the side, with oranges and red bell peppers, provides a nice sweet crunch that melds perfectly. The secret word to this dish is: delicious.
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
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem, seed, remove ribs, and cut red bell pepper into 2" long strips.
Peel orange and slice into ¼" rounds. Tear rounds into small pieces. Place orange pieces in a mixing bowl with half the rice vinegar (reserve remaining for dressing) and combine. Set aside.
Form the Meatballs
In another mixing bowl, combine ground beef, panko, and ¼ tsp. salt.
Form meat mixture into six equally-sized meatballs, about the size of a ping-pong ball.
Cook the Meatballs
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add meatballs to hot pan and stir occasionally until meatballs are browned and reach a minimum internal temperature of 160 degrees, 8-10 minutes.
Add jerk sauce, 1 Tbsp. water, and white portions of green onions and stir until warmed through, 1-2 minutes.
Remove from burner.
While meatballs cook, make salad.
Make the Salad
In another mixing bowl, combine red bell pepper, green portions of green onions, slaw mix, oranges and any liquid, remaining rice vinegar, 2 Tbsp. olive oil, and a pinch of salt and pepper. Set aside.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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