Orange-Glazed Meatballs with Vegetables & White Rice
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Orange-Glazed Meatballs

with Vegetables & White Rice

35 MIN
+$1.99/serving 2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef
  • with Prime Ground Beef

    From the Test Kitchen

    In this flavorful dish, aromatic meatballs (made with finely 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
      860 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Orange-Glazed Meatballs with Vegetables & White Rice
    Title
    • 12 oz Usda Prime Ground Beef
    • ½ cup Long Grain White Rice
    • 10 oz Baby Bok Choy
    • 6 oz Carrots
    • 2 cloves Garlic
    • 1 Piece Ginger
    • 1 Navel Orange
    • ¼ cup Sweet Chili Sauce
    • 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

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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 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 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 cooked rice topped with the finished meatballs and vegetables (including any glaze from the pan). Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef. 

    Tips from Home Chefs

    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

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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 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 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.

    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!

    *The USDA recommends a minimum safe cooking temperature of 160°F for beef. 

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