Meal Kit

Mongolian Glazed Meatballs

with red bell pepper and carrot

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ cup Jasmine Rice
  • ½ fl. oz. Toasted Sesame Oil
  • 2 Green Onion
  • 2 Garlic Clove
  • 8 oz. Carrot
  • 1 Red Bell Pepper
  • 10 oz. Ground Beef
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    2 tsp. Asian Ginger, Garlic, and Chile Rub
  • Info
    2 fl. oz. Teriyaki Glaze

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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!

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