Turkey Meatballs & Bok Choy in Coconut Lemongrass Curry

Turkey Meatballs & Bok Choy

in Coconut Lemongrass Curry

35 MIN
$11.94/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
    Wellness
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Pork

    From the Test Kitchen

    In this comforting dish, turkey meatballs, crisp bok choy, and tender carrots are cooked in our savory-sweet broth that highlights smooth coconut milk, fragrant lemongrass, spicy curry paste, and more. It pairs perfectly with a bed of hearty brown rice, which will soak up all of the bold, vibrant flavors of the broth.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Turkey Meatballs & Bok Choy in Coconut Lemongrass Curry
    Title
    • 10 oz Ground Pork
    • ½ cup Brown Rice
    • ¼ cup Panko Breadcrumbs
    • 1 13.5-Oz Can Light Coconut Milk
    • 1 stalk Lemongrass
    • 1 Tbsp Yellow Curry Paste
    • 6 oz Carrots
    • 10 oz Baby Bok Choy
    • 2 Scallions
    • 2 Tbsps Coconut Aminos (Seasoning Sauce)
    • 1 Lemon
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Peel the carrots; thinly slice on an angle. Using the back (blunt edge) of your knife, hit along the length of the lemongrass to release the oils, then cut crosswise into 2-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Quarter the lemon.

    Cook the rice
    2 Cook the rice

    Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.

    Form & cook the meatballs
    3 Form & cook the meatballs

    Meanwhile, in a bowl, combine the pork, sliced white bottoms of the scallions, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil medium until hot. Add the meatballs. Cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned.

    Start the curry
    4 Start the curry

    Add the curry paste and lemongrass pieces to the pan of browned meatballs and carrots. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter), and coconut aminos. Heat to boiling on high.

    Finish the curry & serve your dish
    5 Finish the curry & serve your dish

    Once boiling, and the chopped bok choy to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy leaves are wilted and the meatballs are cooked through.* Turn off the heat. Carefully remove and discard the lemongrass pieces. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished curry over the cooked rice. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

    *An instant-read thermometer should register 160°F.

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Peel the carrots; thinly slice on an angle. Using the back (blunt edge) of your knife, hit along the length of the lemongrass to release the oils, then cut crosswise into 2-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Quarter the lemon.

    2 Cook the rice

    Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.

    Cook the rice
    Form & cook the meatballs
    3 Form & cook the meatballs

    Meanwhile, in a bowl, combine the pork, sliced white bottoms of the scallions, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil medium until hot. Add the meatballs. Cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned.

    4 Start the curry

    Add the curry paste and lemongrass pieces to the pan of browned meatballs and carrots. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter), and coconut aminos. Heat to boiling on high.

    Start the curry
    Finish the curry & serve your dish
    5 Finish the curry & serve your dish

    Once boiling, and the chopped bok choy to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy leaves are wilted and the meatballs are cooked through.* Turn off the heat. Carefully remove and discard the lemongrass pieces. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished curry over the cooked rice. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

    *An instant-read thermometer should register 160°F.

    Browse Steps
    1 of 5