Turkey-Jasmine Rice Meatballs with Baby Bok Choy

This is definitely a great recipe. The bok choy is outstanding! I only cooked it for 7 minutes I believe, but my steamer doesn't have feet so it was somewhat sitting in the boiling broth. I don't like spicy foods very much and I've made it both with and without the red pepper. The pepper gave it a nice flavor but I like it better without. The meatballs were good but I also like this bok choy with salmon & coconut rice (Slow-Roasted Salmon with Bok Choy and Coconut Rice, 11/05). My husband liked it and I will definitely make it again.

this is a great recipe for a weeknight dinner. It was tasty and healthy!

My husband and I love this recipe. I even cook the Baby Bok Choy with other recipes. We like the spicy touch. This is a recipe that I make over and over.

Excellent meatball recipe. I used 99% fat free ground turkey and I baked the meatballs in the oven at 400 degrees for 18 minutes instead of frying them. I served the meatballs with Sweet Chicken Chile Sauce. Definitely will make again. (I did not make the baby bok choy).

The flavors just wowed us! This was a great find to use up some bok choy I had on hand. The only thing is, the author did not finish writing the recipe! For those wondering as we did, add the sherry/cornstarch mixture to the juices used to steam bok choy. Cook on low-med until reduced and syrupy. Toss with meatballs. Other notes: I used Gallo vermouth instead of broth because I forgot to buy broth. It was GREAT and it reduced the sodium. Yum! Yum! Yum!