Orange-Glazed Meatballs with Vegetables & White Rice

Orange-Glazed Meatballs

with Vegetables & White Rice

30 MIN
2 Servings
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From the Test Kitchen

In this flavorful dish, aromatic meatballs (made with fine-chopped ginger and garlic) get a deliciously bright, citrusy finish from a glaze of fresh orange juice, ponzu, and sweet chili sauce. A fluffy bed of rice is perfect for soaking up every bite.
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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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ingredients
Orange-Glazed Meatballs with Vegetables & White Rice
Title
  • 10 oz Ground Beef
  • ½ cup Long Grain White Rice
  • 10 oz Baby Bok Choy
  • 6 oz Carrots
  • 2 cloves Garlic
  • 1 Piece Ginger
  • ¼ cup Sweet Chili Sauce
  • 1 Navel Orange
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Vegetarian Ponzu Sauce
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). 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. Whisk 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, 13 to 15 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

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. 

Start the meatballs & carrots
4 Start the meatballs & carrots

In a large pan (nonstick, if you have one), heat 2 teaspoons 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 cooked rice topped with the finished meatballs and vegetables (including any glaze from the pan). 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. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). 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. Whisk 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, 13 to 15 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

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 Start the meatballs & carrots

In a large pan (nonstick, if you have one), heat 2 teaspoons 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.

Start 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 cooked rice topped with the finished meatballs and vegetables (including any glaze from the pan). Enjoy! 


*An instant-read thermometer should register 160°F.