Becky Luigart-Stayner; Cindy Barr
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

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

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).


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

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

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

April 19, 2014

nycheee's Review

June 17, 2013

PamBurger's Review

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

July 26, 2013
Loved it ;)

SkinnyCow's Review

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!