Orange-Glazed Meatballs with Vegetables & Brown Rice

Orange-Glazed Meatballs

with Vegetables & Brown Rice

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving
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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.
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fresh
ingredients
Orange-Glazed Meatballs with Vegetables & Brown Rice
Title
  • 10 oz Ground Beef
  • 6 oz Carrots
  • 10 oz Baby Bok Choy
  • 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
Prepare the ingredients & make the glaze:
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.

Cook the rice:
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.

Form the meatballs:
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. 

Cook the meatballs & carrots:
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.



Finish & serve your dish:
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.

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Prepare the ingredients & make the glaze:
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.

Cook the rice:
Form the meatballs:
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.



Cook the meatballs & carrots:
Finish & serve your dish:
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.