Sriracha Teriyaki Meatball Bowl

with crispy wonton strips

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

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

"That's a spicy meatball," the old commercial (and stereotype) said. But one country (or continent) isn't the end-all be-all for delicious, fiery balls of ground meat. This meatball dinner combines that workhorse Thai condiment, Sriracha, with sweet Japanese Teriyaki. (A red Fresno chile adds another pop of heat.) Snap peas and broccoli offer a fresh and crunchy side, and the whole meal adds up to a dinner that bests what you thought of as a “spicy meatball.” Now, if you're still wondering where the beef is, we can't help you.

In Your Box (serves 2)

  • 6 oz. Broccoli Florets
  • Info
    ½ oz. Wonton Strips
  • ¾ cup Jasmine Rice
  • 2 tsp. Chopped Ginger
  • Info
    3 fl. oz. Teriyaki Glaze
  • 6 oz. Snap Peas
  • 2 tsp. Sriracha
  • 12 oz. Ground Pork
  • 1 Red Fresno Chile

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
    853
  • Carbohydrates
    93g
  • Fat
    32g
  • Protein
    46g
  • Sodium
    1793mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare Ingredients and Teriyaki-Sriracha Glaze

    Remove strings from snap peas, if necessary. Cut broccoli into bite-sized pieces, if necessary. Slice half the Fresno chile into rounds. Mince remaining chile. Remove seeds for less spice. Wash hands and cutting board after working with Fresno chile. Combine teriyaki, Sriracha (to taste), and 2 Tbsp. water in a mixing bowl. Set aside

  • 3

    Form and Sear Meatballs

    In another mixing bowl, combine pork, ginger and a pinch of pepper. Form into eight equally-sized meatballs. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
    Add meatballs to hot pan and stir occasionally until browned on three sides, 4-6 minutes. Transfer meatballs to a plate. Reserve pan; no need to wipe clean.

  • 4

    Cook the Vegetables

    Return pan used to cook meatballs to medium-high heat and add 1 tsp. olive oil. Add snap peas, broccoli, and minced Fresno (to taste) to hot pan and stir occasionally until lightly charred, 3-4 minutes. Add meatballs, teriyaki-Sriracha glaze, and a pinch of salt and pepper. Stir occasionally until vegetables are glazed and meatballs reach a minimum internal temperature of 160 degrees, 5-7 minutes. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with wonton strips and Fresno rounds (to taste). Bon appétit!

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