Ginger Pork Meatballs with Bok Choy & Sushi Rice
Fast & Easy

Ginger Pork Meatballs

with Bok Choy & Sushi Rice

30 MIN
$21.48/serving 4 Servings
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    From the Test Kitchen

    We’re giving these pork meatballs an aromatic twist thanks to the fresh 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.
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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    fresh
    ingredients
    Ginger Pork Meatballs with Bok Choy & Sushi Rice
    Title
    • 20 oz Ground Pork
    • 1 cup Sushi Rice
    • 6 oz Radishes
    • 1 Piece Ginger
    • 1¼ lbs Baby Bok Choy
    • ½ cup Panko Breadcrumbs
    • 2 Tbsps Rice Vinegar
    • ½ cup Barbecue Sauce
    • 3 Tbsps Soy Glaze
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups 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 the ginger; finely chop to get 1 tablespoon (you may have extra). 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 16 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 a drizzle 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), 8 to 10 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! 

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork.

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups 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 the ginger; finely chop to get 1 tablespoon (you may have extra). 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 16 tightly packed meatballs. Transfer to a plate.

    4 Cook the meatballs & bok choy

    In a large pan (nonstick, if you have one), heat a drizzle 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), 8 to 10 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! 

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork.

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