Turkey-Jasmine Rice Meatballs with Baby Bok Choy
Photography: Becky Luigart-Stayner; Cindy Barr; 
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.
| Servings:6 servings (serving size: 3 meatballs, 2 bok choy halves, and 3 tablespoons sauce) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- Meatballs:
- 1 cup water
- 1/3 cup uncooked jasmine rice
- 1/4 cup dry breadcrumbs
- 1/4 cup chopped green onions
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 pounds ground turkey
- 2 large egg whites
- 1 garlic clove, minced
- Cooking spray
-
Bok choy: - 6 baby bok choy (about 1 1/3 pounds)
- 2 teaspoons vegetable oil
- 1 tablespoon shredded peeled fresh ginger
- 3/4 cup fat-free, less-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons sugar
- 1/2 teaspoon crushed red pepper
- 1 1/2 tablespoons dry sherry
- 2 teaspoons cornstarch
- poly fat:2.9 g
- calories:251
- protein:21.3 g
- fat:9.8 g
- iron:2.6 mg
- cholesterol:75 mg
- carbohydrate:18 g
- fiber:1.9 g
- calcium:135 mg
- saturated fat:2.4 g
- mono fat:3.4 g
- calories from fat:35 %
- sodium:832 mg
directions
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.
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.
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.
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.
Combine sherry and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thick.
