Chinese Chicken Meatballs with Bok Choy & Sweet Peppers
Quick & Easy

Chinese Chicken Meatballs

with Bok Choy & Sweet Peppers

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

These easy chicken meatballs get a vibrant Asian-inspired boost from a coating of our sweet, spiced sauce—fragrant with cumin and tingly Sichuan peppercorn. A simple bed of jasmine rice is perfect for soaking up all the delicious flavors.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Chinese Chicken Meatballs with Bok Choy & Sweet Peppers
Title
time-saving
tips & techniques
Baby Bok Choy
Sweet Pepper
How To: Hold a Chef's Knife
Jasmine Rice
Panko Breadcrumbs
Soy Glaze
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, combine the peppercorn sauce, soy glaze, and 3 tablespoons of water.

Cook the rice:
2 Cook the rice:

In a medium saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Form & cook the meatballs:
3 Form & cook the meatballs:

While the rice cooks, in a bowl, combine the chicken and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally (carefully, as the oil may splatter), 8 to 10 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables:
4 Cook the vegetables:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced peppers; season wth salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped bok choy; cook, stirring occasionally, 2 to 3 minutes, or until softened.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked meatballs and sauce to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Serve the cooked rice topped with the finished meatballs, vegetables, and sauce. Enjoy!

Tips from Home Chefs

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Chinese Chicken Meatballs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, combine the peppercorn sauce, soy glaze, and 3 tablespoons of water.

2 Cook the rice:

In a medium saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:
Form & cook the meatballs:
3 Form & cook the meatballs:

While the rice cooks, in a bowl, combine the chicken and breadcrumbs; season with salt and pepper. Gently mix to combine. Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally (carefully, as the oil may splatter), 8 to 10 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced peppers; season wth salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped bok choy; cook, stirring occasionally, 2 to 3 minutes, or until softened.

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked meatballs and sauce to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat; season with salt and pepper to taste. Serve the cooked rice topped with the finished meatballs, vegetables, and sauce. Enjoy!

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