All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Why does the tiger weep? According to myth, two potential reasons: the first, the ancient Thai thought tigers had emotions like humans, and that they were upset for leaving so much cow uneaten in the fields. (I guess you had to be there.) The second reason? When meat was cut thin like tiger skin, the fat rolled off like tears when grilled. Pick the legend you prefer, and pick this meal, which will make you weep with delight at the amazing flavor and tender texture of these meatballs. Weeping Tiger, Delicious Dinner.
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
Medium 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
Prepare Ingredients and Warm Edamame
Halve lime. Cut one half into wedges and juice the other half.
Finely crush crackers.
Place a medium non-stick pan over medium heat. Add edamame to dry, hot pan and stir occasionally until warmed through, 1-2 minutes.
Remove edamame to a plate. Reserve pan; no need to wipe clean.
Make the Meatballs
Combine ground beef, crackers, half the seasoned salt (reserve remaining for slaw), and a pinch of pepper in a mixing bowl.
Form mixture into eight evenly-sized meatballs. Set aside.
Make the Slaw
In another mixing bowl, combine slaw mix, dressing, edamame, and remaining seasoned salt. Set aside.
Cook the Meatballs
Return pan used to cook edamame to medium heat and spray with cooking spray. Add meatballs to hot pan. Cover, and cook undisturbed until browned, 3-4 minutes.
Uncover, and gently roll meatballs to another “side.” Cover again, and cook until meatballs reach a minimum internal temperature of 160 degrees, 5-7 minutes.
Remove from burner. Gently stir in sweet chili sauce, 1 tsp. lime juice, soy sauce, and a pinch of salt until meatballs are glazed. If sauce is too thick, add 1 Tbsp. water.
Finish the Dish
Plate dish as pictured on front of card, placing meatballs on sauce and squeezing lime wedges over to taste. Bon appétit!
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