Chinese meatballs with bok choy

3 - 5
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
Moist and tender, these Asian-inspired meatballs are packed with flavor. Fresh ginger, garlic, scallions and a dash of teriyaki sauce make them sing. We’ve sautéed the meatballs in a neutral tasting oil and tossed the cooked bok choy with dark sesame oil. Don’t be tempted to sauté the meatballs in the sesame oil because it can’t stand up to high cooking temperatures and will turn bitter—so it’s best to only use it as a condiment. They’re delicious served over bok choy, but they’d also be tasty over wilted greens like spinach or kale. When shaping the meatballs, moisten your hands with a little water if the mixture begins to stick to your hands.


Uncooked extra lean ground turkey breast

1 pound(s)

Teriyaki sauce

3 Tbsp

Uncooked scallion(s)

3 medium, finely chopped

Ginger root

2 tsp, fresh, peeled and grated

Garlic clove(s)

2 medium clove(s), minced

Canola oil

2 tsp

Hoisin sauce

¼ cup(s)

Uncooked bok choy

1 pound(s), coarsely chopped, about 4 cups

Dark sesame oil

1 tsp, Asian variety


  1. Combine the turkey, 2 tablespoons of the teriyaki sauce, the scallions, ginger, and garlic in a bowl. Form into 12 meatballs.
  2. 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.
  3. 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.
  4. 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.