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.
You Will Need
Large 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
Cook Rice and Prepare Ingredients
Bring a medium pot with jasmine rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and cover.
While rice cooks, mince garlic.
Peel, trim, and cut carrot into ¼" slices on an angle. (If carrots are 1" diameter or larger, halve before slicing.)
Stem, seed, remove ribs, and slice red bell pepper into ¼" strips.
Trim and thinly slice green onions.
Make the Meatballs
Combine ground beef, panko, seasoning blend, half the sesame oil (reserve remaining for vegetables), half the green onions (reserve remaining for garnish), half the garlic (reserve remaining for vegetables) and a pinch of pepper in a mixing bowl.
Form into six equally-sized balls. Don’t overwork meat; overworked meatballs will be tough.
Transfer meatballs to a plate. Rinse bowl clean and reserve.
Sear and Bake the Meatballs
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add meatballs to hot pan and cook until browned all over, 3-5 minutes.
Transfer meatballs to prepared baking sheet. Roast until meatballs reach a minimum internal temperature of 160 degrees, 8-12 minutes.
Reserve pan; no need to wipe clean.
While meatballs roast, cook vegetables.
Cook the Vegetables
Return pan used to sear meatballs to medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally until crisp-tender, 2-5 minutes.
Add red bell pepper and cook until crisp-tender, 2 minutes.
Add remaining garlic and remaining sesame oil and cook until fragrant, 30-60 seconds.
Season with a pinch of salt and remove from burner.
Finish the Dish
Place teriyaki glaze in rinsed mixing bowl and add cooked meatballs to bowl. Coat meatballs with glaze.
Plate dish as pictured on front of card, garnishing with remaining green onions. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.