Meal Kit
Weeping Tiger Beef Meatballs
with sesame edamame stir-fry
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
- Calorie-Conscious
- Carb-Conscious
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Chef
Nigel Palmer
In Your Box (serves 2)
- 10 oz. Ground Beef
- 1 Red Bell Pepper
- 4 oz. Slaw Mix
- 3 oz. Edamame
- 2 fl. oz. Sweet Chili Sauce
- 1 Lime
- 1 fl. oz. Tamari Soy Sauce
- ¼ oz. Specialty Toasted Sesame Oil
- 2 Saltine Crackers
- ½ tsp. Seasoned Salt Blend
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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Calories530
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Carbohydrates32g
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Net Carbs25g
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Fat30g
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Protein35g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 2 Mixing Bowls
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
Customize It Instructions
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If using 20 oz. ground beef, follow same instructions as 10 oz. ground beef, forming 16 meatballs and cooking in batches, if necessary.
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If using Impossible burger, follow same instructions as ground beef in Steps 2 and 3, rolling occasionally until heated through, 4-7 minutes.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Finely crush crackers.Stem, seed, remove ribs, and cut red bell pepper into 1/4" strips. -
2 Make the Meatballs
Combine ground beef, crackers, seasoned salt, and a pinch of pepper in a mixing bowl.
Form mixture into eight evenly-sized meatballs. Set aside. -
3 Cook the Meatballs
Place a medium non-stick pan over 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 (to taste), 1 tsp. lime juice, half the soy sauce (reserve remaining for stir-fry), and a pinch of salt until meatballs are glazed. If sauce is too thick, add 1 Tbsp. water.While the meatballs cook, cook stir-fry. -
4 Cook the Stir-Fry
Place another medium non-stick pan over medium heat. Add 1 tsp. olive oil and red bell pepper to hot pan. Stir occasionally until pepper is soft and slightly charred, 6-8 minutes.
Add slaw mix, edamame, sesame oil, and remaining soy sauce. Stir occasionally until vegetables begin to soften, 2-4 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, placing meatballs on sauce and squeezing lime wedges over meal to taste. Bon appétit!
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