Ginger Pork Meatballs with Bok Choy & Sushi Rice

Ginger Pork Meatballs

with Bok Choy & Sushi Rice

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Pork

    From the Test Kitchen

    We’re giving these pork meatballs an aromatic twist thanks to the ginger mixed in. It’s all boosted by the punchy combo of barbecue sauce and soy glaze we’re using to finish the meatballs and tender bok choy.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Ginger Pork Meatballs with Bok Choy & Sushi Rice
    Title
    • 10 oz Ground Pork
    • 3 oz Radishes
    • 10 oz Baby Bok Choy
    • 1 1-Inch Piece Ginger
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Rice Vinegar
    • ¼ cup Barbecue Sauce
    • 2 Tbsps Soy Glaze
    • ½ cup Sushi Rice
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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.

    Prepare the ingredients & make the glaze
    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice  crosswise; place in a bowl. Add the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the barbecue sauce, soy glaze, and 2 tablespoons of water

    Form the meatballs
    3 Form the meatballs

    Meanwhile, in a large  bowl, combine the pork, breadcrumbs, and chopped ginger; season with salt and pepper. Gently mix to combine. Form the mixture into 10 tightly packed meatballs. Transfer to a plate. 

    Cook the meatballs & bok choy
    4 Cook the meatballs & bok choy

    In a large pan (nonstick,  if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs in an even layer. Cook, turning occasionally and shaking the pan (carefully, as the oil may splatter), 7 to 9 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the chopped bok choy stems to the other side of the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until slightly thickened and the meatballs are cooked through.* Turn off the heat. Add the chopped bok choy leaves; stir until wilted and combined. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished meatballs and bok choy (including any glaze from the pan) and marinated radishes (including any liquid). Enjoy!

     

    *An instant-read thermometer should register 160°F.

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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.

    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice  crosswise; place in a bowl. Add the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, combine the barbecue sauce, soy glaze, and 2 tablespoons of water

    Prepare the ingredients & make the glaze
    Form the meatballs
    3 Form the meatballs

    Meanwhile, in a large  bowl, combine the pork, breadcrumbs, and chopped ginger; season with salt and pepper. Gently mix to combine. Form the mixture into 10 tightly packed meatballs. Transfer to a plate. 

    4 Cook the meatballs & bok choy

    In a large pan (nonstick,  if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs in an even layer. Cook, turning occasionally and shaking the pan (carefully, as the oil may splatter), 7 to 9 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the chopped bok choy stems to the other side of the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

    Cook the meatballs & bok choy
    Finish & serve your dish
    5 Finish & serve your dish

    To the pan, add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until slightly thickened and the meatballs are cooked through.* Turn off the heat. Add the chopped bok choy leaves; stir until wilted and combined. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished meatballs and bok choy (including any glaze from the pan) and marinated radishes (including any liquid). Enjoy!

     

    *An instant-read thermometer should register 160°F.