New & Notable

Sweet & Spicy Glazed Meatballs

with Rice, Bok Choy & Mushrooms

40 MIN

2 Servings

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with Ground Beef

From the Test Kitchen

Here, savory meatballs and earthy mushrooms get a lift from a coating of spicy sambal oelek and sweet, umami-rich soy glaze. It all comes together over a bed of white rice and verdant bok choy.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Beef
½ cup Long Grain White Rice
10 oz Baby Bok Choy
1 Tbsp Sambal Oelek
¼ cup Panko Breadcrumbs
2 Tbsps Soy Glaze
1 Tbsp Rice Vinegar
4 oz Mushrooms
2 cloves Garlic
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). 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.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Cut the mushrooms into bite-sized pieces. In a bowl, combine the soy glaze, vinegar, 1 tablespoon of water (or 2 tablespoons for 4 servings), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

3 Cook the bok choy stems & finish the rice

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy stems; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice. Stir to combine. Cover to keep warm.

4 Form the meatballs

In a bowl, combine the beef, chopped garlic, and breadcrumbs; season with salt and pepper. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly- packed meatballs.

5 Start the meatballs & vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the meatballs and mushroom pieces. Cook, turning occasionally (carefully, as the oil may splatter), 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the sliced bok choy leaves; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until wilted.

6 Finish the meatballs & serve your dish

Add the glaze (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are cooked through. Turn off the heat. Serve the finished rice topped with the finished meatballs and vegetables (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!

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