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Ginger-Scallion Meatballs & Rice

with Bok Choy & Marinated Radishes

Customer Favorite
30-Minute Meal
  • Group Created with Sketch.
    25-35 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 690 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s meatballs are packed with dynamic, Asian-inspired flavor. We’re mixing finely chopped garlic and ginger into the beef for aromatic depth, then simmering the meatballs in a bright, sweet, and savory vinegar and soy sauce. Baby bok choy (cooked right along with the meatballs) and marinated radishes add delicious crispness to every bite.


Tips from Home Chefs

About Blue Apron

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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 saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

2 Prepare the ingredients & marinate the radishes:

While the rice cooks, wash and dry the fresh produce. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the radish ends; halve lengthwise, then thinly slice crosswise. Place in a bowl with half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Form the meatballs:
3 Form the meatballs:

While the radishes marinate, in a large bowl, combine the ground beef, breadcrumbs, ginger, and white bottoms of the scallions; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate.

4 Brown the meatballs:

While the radishes continue to marinate, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 5 to 7 minutes, or until browned.

Brown the meatballs:
Cook the bok choy:
6 Cook the bok choy:

Add the bok choy, sushi sauce, remaining vinegar, and ¼ cup of water to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until the bok choy has wilted and the meatballs are cooked through. Turn off the heat and season with salt and pepper to taste.

7 Plate your dish:

Divide the cooked rice between 2 dishes. Top with the cooked meatballs and bok choy. Garnish with the marinated radishes (including any marinating liquid) and green tops of the scallions. Enjoy!

Plate your dish: