Orange-Glazed Turkey Meatballs

with Carrots & Bok Choy

45 MIN

-$1.05/serving 2 Servings

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add Brown Rice

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.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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.