Oven-Ready
Korean BBQ Turkey Meatballs with Jasmine Rice and Snow Peas
easy prep & pan included
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
In Your Box (serves 2)
- 12 oz. Ground Turkey
- 8½ oz. Cooked Jasmine Rice
- 6 oz. Snow Peas
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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) d3VKYZPD
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Calories650
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Carbohydrates73g
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Net Carbs70g
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Fat29g
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Protein40g
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Sodium1300mg
Recipe Steps
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
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Prepare the Ingredients
Preheat oven to 425 degrees. Remove lid and label, if necessary. Reserve lid. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine rice, teriyaki glaze, snap peas, soy sauce, 2 tsp. olive oil, and a pinch of pepper in provided tray. Push to one side. -
Add the Meatballs
Combine turkey, panko, 1/4 tsp. salt, and a pinch of pepper on reserved lid. Form into six equally-sized meatballs and place in empty side of tray.
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Bake the Dish
Bake uncovered in hot oven until meatballs reach a minimum internal temperature of 165 degrees, 25-30 minutes.
Carefully remove from oven. Top meatballs with Korean BBQ sauce (to taste), and sesame seeds. Bon appétit!
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