Korean BBQ Turkey Meatballs with Jasmine Rice and Sugar Snap Peas
easy prep & pan included
Prep & Cook Time:25-35 min.
Cook Within:5 days
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.
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 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, ¼ tsp. salt, and a pinch of pepper on reserved lid. Form into six equally-sized meatballs and place in empty side of tray.
Bake the Dish
Bake uncovered in hot oven until meatballs reach a minimum internal temperature of 165 degrees, 23-25 minutes.
Carefully remove from oven. Top meatballs with Korean BBQ sauce (to taste), and sesame seeds. Bon appétit!
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