Oven-Ready
Spicy Kung Pao-Style Pork Meatballs
with bok choy and peppers
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Wheat, Soy
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Under %{max_calories} calories
Chef
David Welch
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 Pork
- 16 oz. Cooked White Rice
- 12 oz. Mixed Diced Peppers
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4 fl. oz. Teriyaki Glaze
- 5 oz. Sliced Bok Choy
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¼ cup Panko Breadcrumbs
- 4 tsp. Asian Garlic, Ginger & Chile Seasoning
- 2 tsp. Minced Garlic and Chili Pepper
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1 tsp. Gochujang Red Pepper Paste
- 1 tsp. Minced Ginger
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) QPG4XLqE
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Calories500
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Carbohydrates49g
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Net Carbs46g
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Fat21g
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Protein27g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 2 Microwave-Safe Bowls
- 1 Microwave
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 ground beef, bake uncovered in hot oven until meatballs reach minimum internal temperature, 20-25 minutes.
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1 Form the Meatballs
In a mixing bowl, combine panko and 4 Tbsp. water. Let sit, 1 minute.
After 1 minute, add ground pork, ginger, and 1/4 tsp. salt. Form mixture into 12 equally-sized meatballs.Place meatballs in one provided tray. -
2 Assemble Vegetables and Bake Meal
Combine mixed peppers, bok choy, minced garlic and chili pepper (use less if spice-averse), half the Asian garlic, ginger & chile seasoning (use less if spice-averse; reserve remaining for rice), 1/4 tsp. salt, and 2 tsp. olive oil in second provided tray. Massage oil and seasonings into vegetables. Spread into an even layer. Cover with foil.
Bake both trays (meatballs uncovered, vegetables covered) in hot oven until vegetables are tender and meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.While meal bakes, continue recipe. -
3 Heat Rice and Sauce and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice and remaining Asian garlic, ginger & chile seasoning (use less if spice-averse) in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.While rice rests, in another microwave-safe bowl, combine teriyaki glaze and gochujang (to taste). Cover with a damp paper towel. Microwave covered until heated through, 1-2 minutes.Carefully remove from microwave.After 20-25 minutes, carefully remove both trays from oven and drain any excess liquid.Transfer meatballs and microwaved sauce (to taste) to vegetables tray. Stir to combine. Trays will be hot! Use a utensil.To serve, top rice with meatball-vegetable mixture. Bon appétit!
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