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Ginger Pork Meatballs
with Bok Choy & Sushi Rice
30 MIN
2 Servings
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
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NutritionPER SERVING
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Calories710 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
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3 oz Radishes
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10 oz Baby Bok Choy
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1 1-Inch Piece Ginger
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¼ cup Panko Breadcrumbs
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1 Tbsp Rice Vinegar
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¼ cup Barbecue Sauce
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2 Tbsps Soy Glaze
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½ cup Sushi Rice
step-by-step
instructions
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.
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.
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.
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.
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.
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.
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