Becky Luigart-Stayner; Cindy Barr
Yield
6 servings (serving size: 3 meatballs, 2 bok choy halves, and 3 tablespoons sauce)

Use a box grater to shred the ginger after you've peeled away the brown outer layer. Jasmine rice has a pleasant aroma that underscores the other Asian ingredients, but any long-grain white rice will work to help keep the meatballs moist and add a bit of texture. Chopped bok choy can substitute for whole baby bok choy.

How to Make It

Step 1

To prepare meatballs, bring 1 cup water to a boil in a small saucepan. Stir in jasmine rice; reduce heat, and simmer 15 minutes or until rice is almost tender. Drain; cool. Combine rice, breadcrumbs, and next 6 ingredients (through 1 garlic clove). Shape mixture into 18 meatballs.

Step 2

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add meatballs; cook 5 minutes, browning on all sides. Cover and reduce heat to medium; cook for 10 minutes or until done, turning often. Remove from heat; keep warm.

Step 3

While the meatballs cook, prepare bok choy. Cut each bok choy in half lengthwise. Rinse under cold running water; drain well. Arrange bok choy in a steamer basket, overlapping pieces.

Step 4

Heat oil in a Dutch oven over medium-high heat. Add 1/4 cup onions, ginger, and 1 garlic clove; sauté 30 seconds. Place steamer basket in pan. Combine water and next 4 ingredients (through red pepper); pour over bok choy. Bring to a boil; cover, reduce heat, and steam over medium-low heat 20 minutes or until bok choy is tender, rearranging bok choy after 10 minutes. Remove the bok choy and steamer basket from pan; cover and keep warm.

Step 5

Combine sherry and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thick.

Ratings & Reviews

kathyfehlau's Review

lioness1219
January 14, 2014
This recipe piqued my interest but I wanted to change it up a bit. I used more rice, soy sauce instead of salt, cilantro ,squirt of sratche ( hot sauce) and no water.Also, I baked it as recommended by another reviewer. I baked at 400 degrees for 25 min. Also , I keep it simple. I steam the vegs with soy sauce, the water that sticks on the veg and rice wine.simple concept and excellent. The juice was great with the meatballs! I usually use Kale or Bok Choy or Gailan as my veggies. Next time I may add ginger to the meatball mix for a little more zest! My boyfriend loved this recipe and wants me to make it again!

VaBelle35's Review

nycheee
August 27, 2011
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).

Delicious!

Ritanhaley
October 08, 2017
I made this exactly as the recipe instructed and it was delicious! I don't think I will change anything the next time I make it, which is unusual for me. I loved it!

doctormom's Review

PamBurger
June 15, 2010
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.

stellacorona's Review

Kuenzi123
June 27, 2013
Wow!! this was really tasty!! cooked meatballs in my wok. used 1/4 cup measure, and it made about 13. used regular bok choy and all broth instead of part water. think i will add some kale to the leftovers. served with rice noodles. will make again. might try baking meatballs as other reviewer did.

Ritanhaley's Review

steponme
April 19, 2014
N/A

nycheee's Review

stellacorona
June 17, 2013
N/A

PamBurger's Review

kathyfehlau
April 30, 2011
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.

steponme's Review

Phantene
July 26, 2013
Loved it ;)

SkinnyCow's Review

VaBelle35
March 27, 2013
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!