Orange-Glazed Turkey Meatballs with Carrots & Bok Choy

Orange-Glazed Turkey Meatballs

with Carrots & Bok Choy

45 MIN
-$1.05/serving 2 Servings
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    From the Test Kitchen

    These savory turkey meatballs get a bright, citrusy lift from a glaze of fresh orange juice, ponzu sauce, sweet honey, and a touch of crushed red pepper flakes. It all comes together over a hearty trio of vegetables sautéed in fragrant sesame oil for pleasantly rich, nutty flavor.
    15 green SmartPoints® per serving
    15 blue SmartPoints® per serving
    10 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    fresh
    ingredients
    Orange-Glazed Turkey Meatballs with Carrots & Bok Choy
    Title
    • 10 oz Ground Turkey
    • ½ cup Brown Rice
    • 1 Navel Orange
    • ¾ lb Carrots
    • 10 oz Baby Bok Choy
    • 1 clove Garlic
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 1 Piece Ginger
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Honey
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Prepare the ingredients & make the glaze
    2 Prepare the ingredients & make the glaze

    Meanwhile, remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel the carrots and thinly slice on an angle. Cut off and discard the stem of the pepper; remove the core, then large dice. Cut off and discard the root ends of the bok choy; roughly chop. Peel the ginger; finely chop to get 2 teaspoons (you may have extra).Halve the orange crosswise; squeeze the juice into a medium bowl. Add the ponzu sauce, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine.

    Form the meatballs
    3 Form the meatballs

    In a large bowl, combine the turkey, garlic paste, and breadcrumbs; season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate. 

    Cook the vegetables
    4 Cook the vegetables

    In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy and chopped ginger. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

    Brown the meatballs
    5 Brown the meatballs

    In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring, 5 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides. 

    Glaze the meatballs & serve your dish
    6 Glaze the meatballs & serve your dish

    To the pan, add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are coated and cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed meatballs (including any glaze from the pan). Garnish with the togarashi. Enjoy!

    *An instant-read thermometer should register 165°F. 

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    2 Prepare the ingredients & make the glaze

    Meanwhile, remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel the carrots and thinly slice on an angle. Cut off and discard the stem of the pepper; remove the core, then large dice. Cut off and discard the root ends of the bok choy; roughly chop. Peel the ginger; finely chop to get 2 teaspoons (you may have extra).Halve the orange crosswise; squeeze the juice into a medium bowl. Add the ponzu sauce, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine.

    Prepare the ingredients & make the glaze
    Form the meatballs
    3 Form the meatballs

    In a large bowl, combine the turkey, garlic paste, and breadcrumbs; season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate. 

    4 Cook the vegetables

    In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy and chopped ginger. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

    Cook the vegetables
    Brown the meatballs
    5 Brown the meatballs

    In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring, 5 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides. 

    6 Glaze the meatballs & serve your dish

    To the pan, add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are coated and cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed meatballs (including any glaze from the pan). Garnish with the togarashi. Enjoy!

    *An instant-read thermometer should register 165°F. 

    Glaze the meatballs & serve your dish
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