Orange-Glazed Meatballs

with Bok Choy & Jasmine Rice

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
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For layers of aromatic flavor, we’re making these Asian-style meatballs with fresh garlic and ginger packed into each one. They’re cooked alongside bok choy and carrots in a sweet and citrusy glaze until delightfully tender. It’s all served over a simple bed of jasmine rice, which is perfect for catching any extra bites of sauce.

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Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and finely chop 2 cloves of garlic. Peel the carrots and thinly slice crosswise on an angle. Cut off and discard the root end 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:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Form the meatballs:
3 Form the meatballs:

While the rice cooks, in a large bowl, combine the beef, breadcrumbs, and chopped garlic and ginger; 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:

While the rice continues to cook, 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. 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! 

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Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and finely chop 2 cloves of garlic. Peel the carrots and thinly slice crosswise on an angle. Cut off and discard the root end 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:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:
Form the meatballs:
3 Form the meatballs:

While the rice cooks, in a large bowl, combine the beef, breadcrumbs, and chopped garlic and ginger; 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:

While the rice continues to cook, 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. 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!