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Orange-Glazed Meatballs
with Bok Choy & Jasmine Rice
30 MIN
2 Servings
From the Test Kitchen
In this easy recipe, aromatic meatballs, made with fine-chopped ginger and garlic, get a deliciously citrusy finish from fresh orange juice and ponzu sauce. A fluffy bed of rice is perfect for soaking up all the bright flavors of the dish.
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NutritionPER SERVING
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Calories880 Cals (est.)
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fresh
ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Peel and finely chop the garlic and ginger. Peel the carrots and thinly slice on an angle. Cut off and discard the root end of the bok choy; roughly chop. Halve the orange and squeeze the juice into a medium bowl, straining out any seeds. 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 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 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. Cover to keep warm.
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 until just combined. Using your hands, form the mixture into 10 to 12 equal-sized 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 and 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.
5
Finish & serve your dish:
Add the chopped bok choy and sauce to the pan; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the meatballs are glazed and cooked through. Turn off the heat. Serve the finished meatballs, vegetables, and sauce over the cooked rice. Enjoy!
1
Prepare the ingredients & make the sauce:
Wash and dry the fresh produce. Peel and finely chop the garlic and ginger. Peel the carrots and thinly slice on an angle. Cut off and discard the root end of the bok choy; roughly chop. Halve the orange and squeeze the juice into a medium bowl, straining out any seeds. 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 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 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. Cover to keep warm.
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 until just combined. Using your hands, form the mixture into 10 to 12 equal-sized 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 and 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.
5
Finish & serve your dish:
Add the chopped bok choy and sauce to the pan; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the meatballs are glazed and cooked through. Turn off the heat. Serve the finished meatballs, vegetables, and sauce over the cooked rice. Enjoy!
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