Oven-Ready
Teriyaki Bacon-Glazed Beef Meatballs
with edamame rice
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat, Soy
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 16 oz. Ground Beef
- 16 oz. Cooked White Rice
- 4 fl. oz. Teriyaki Glaze
- 5 oz. Edamame
- 2 oz. Bacon Bits
- ¾ oz. Roasted Garlic & Herb Butter
- ¼ cup Panko Breadcrumbs
- 2 tsp. Asian Garlic, Ginger & Chile Seasoning
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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Calories590
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Carbohydrates48g
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Net Carbs44g
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Fat27g
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Protein34g
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Sodium1720mg
Recipe Steps
You Will Need
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
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 Meatballs
In a mixing bowl, combine panko, 2 Tbsp. water, and 1/4 the teriyaki glaze (reserve remaining for bacon). Let sit, 1 minute.
After 1 minute, add ground beef, half the bacon (reserve remaining for topping), Asian garlic, ginger and chile seasoning (use less if spice-averse), and 1/4 tsp. salt.Form into 12 evenly-sized meatballs and place in one provided tray. -
2 Prepare the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging and place in second provided tray. Stir in edamame, 1/4 tsp. salt, and 2 Tbsp. water.
Cover tray with foil. -
3 Bake Meal and Crisp Bacon
Bake both trays in hot oven (rice covered, meatballs uncovered) until rice is heated through and meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.
While meal bakes, place remaining bacon in a microwave-safe bowl. Microwave uncovered until crisp, 30-60 seconds.Carefully remove from microwave and stir in remaining teriyaki glaze.Carefully remove both trays from oven. Uncover rice and stir in softened butter.To serve, top rice with meatballs and garnish with teriyaki bacon. Bon appétit!
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