Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Orange-Glazed Meatballs
with Vegetables & Brown Rice
30 MIN
2 Servings
From the Test Kitchen
For layers of fragrant, aromatic flavor, we’re packing these Asian-style meatballs with fresh garlic and ginger, then glazing them in the pan with a vibrant mix of orange juice, sweet chili sauce, and citrusy ponzu. A bed of brown rice is perfect for soaking up all the bright flavors of the dish.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories800 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Ground Beef
-
10 oz Baby Bok Choy
-
6 oz Carrots
-
2 cloves Garlic
-
1 Orange
-
1 1-Inch Piece Ginger
-
¼ cup Sweet Chili Sauce
-
¼ cup Panko Breadcrumbs
-
2 Tbsps Vegetarian Ponzu Sauce
-
½ cup Brown Rice
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze:
Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Peel and finely chop the ginger. Peel and finely chop 2 cloves of garlic. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the ponzu sauce and sweet chili sauce. Stir to thoroughly combine.
2
Cook the rice:
Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.
3
Form the meatballs:
Meanwhile, in a large bowl, combine the beef, breadcrumbs, chopped ginger, and chopped garlic; season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to a plate.
4
Cook the meatballs & carrots:
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 (carefully, as the oil may splatter), 3 to 4 minutes, or until lightly browned on all sides. Add the sliced carrots; 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 chopped bok choy and glaze (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the glaze is slightly thickened and the meatballs are cooked through.* Turn off the heat. Serve the finished meatballs and vegetables (including any glaze from the pan) over the cooked rice. Enjoy!
*An instant-read thermometer should register 160°F.
1
Prepare the ingredients & make the glaze:
Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Peel and finely chop the ginger. Peel and finely chop 2 cloves of garlic. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the ponzu sauce and sweet chili sauce. Stir to thoroughly combine.
2
Cook the rice:
Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.
3
Form the meatballs:
Meanwhile, in a large bowl, combine the beef, breadcrumbs, chopped ginger, and chopped garlic; season with salt and pepper. Gently mix to combine. Shape the mixture into 12 tightly packed meatballs. Transfer to a plate.
4
Cook the meatballs & carrots:
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 (carefully, as the oil may splatter), 3 to 4 minutes, or until lightly browned on all sides. Add the sliced carrots; 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 chopped bok choy and glaze (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the glaze is slightly thickened and the meatballs are cooked through.* Turn off the heat. Serve the finished meatballs and vegetables (including any glaze from the pan) over the cooked rice. Enjoy!
*An instant-read thermometer should register 160°F.
Tips from Home Chefs