Family Meal Kit
One-Pan Korean-Style BBQ Beef Meatballs
with bok choy and carrot rice
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
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Under %{max_calories} calories
Chef
Maija Barnes
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 17 oz. Cooked Jasmine Rice
- 16 oz. Ground Beef
- 2 Heads of Baby Bok Choy
- 8 oz. Carrot
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2 fl. oz. Korean BBQ Sauce
- 1½ oz. BBQ Sauce
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½ cup Panko Breadcrumbs
- 2 Green Onion
- 2 Garlic Cloves
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1 tsp. Multicolor Sesame Seeds
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)
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Calories570
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Carbohydrates61g
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Net Carbs57g
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Fat23g
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Protein27g
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Sodium1270mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 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
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves. Keep stems and leaves separate.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic. -
2 Form the Meatballs
In a mixing bowl, combine panko and 4 Tbsp. water. Let sit, 1 minute.
After 1 minute, add ground beef, white portions of green onions, and 3/4 tsp. salt. Form mixture into 16 evenly-sized meatballs. -
3 Cook the Meatballs
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add meatballs to hot pan and roll occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 10-14 minutes.Remove from burner.While meatballs cook, in another mixing bowl, combine BBQ sauce, Korean BBQ sauce (to taste), and half the sesame seeds (reserve remaining for garnish). Transfer meatballs to mixing bowl with sauces and stir gently until coated. Cover to keep warm and set aside. Wipe pan clean and reserve. -
4 Cook the Vegetables
Return pan used to cook meatballs to medium heat and add 1 tsp. olive oil.
Add carrots, bok choy stems, and garlic to hot pan and stir occasionally, 1-2 minutes.Add 1/4 cup water and bring to a simmer.Once simmering, cover and cook until water is evaporated and vegetables are tender, 3-5 minutes. -
5 Add Rice and Finish Dish
Uncover and add rice, bok choy leaves, 1/4 cup water, and 1/2 tsp. salt to hot pan. Cover and stir occasionally until rice is warmed through, 2-4 minutes.
Remove from burner.Plate dish as pictured on front of card, topping meatballs with green portions of green onions and remaining sesame seeds. Bon appétit!
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