Chinese meatballs with bok choy
Uncooked extra lean ground turkey breast
3 medium, finely chopped
2 tsp, fresh, peeled and grated
2 medium clove(s), minced
Uncooked bok choy
1 pound(s), coarsely chopped, about 4 cups
Dark sesame oil
1 tsp, Asian variety
- Combine the turkey, 2 tablespoons of the teriyaki sauce, the scallions, ginger, and garlic in a bowl. Form into 12 meatballs.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, partially covered, until cooked through and browned, turning occasionally, about 12 minutes. Transfer the meatballs to a plate and keep warm.
- Add the hoisin sauce, 2 tablespoons water, and remaining 1 tablespoon teriyaki sauce to the skillet, scraping up any browned bits from the bottom of the skillet. Cook until slightly thickened, about 1 minute.
- Meanwhile, place the bok choy in a saucepan with 2 tablespoons water, cover, and cook until fork-tender, about 5 minutes. Drain and transfer to a serving bowl; toss with the sesame oil. Place the meatballs on top and drizzle with the sauce. Yields 3 meatballs, 1⁄2 cup bok choy, and 1 1⁄2 tablespoons sauce per serving.