Turkey Jasmine Rice Meatballs with Baby Bok Choy

By [e-mail]

Ingredients

• Meatballs:
• 1 C water
• 1/3 C uncooked jasmine rice
• 1/4 C breadcrumbs
• 1/4 C chopped green onions
• salt & pepper
• 1 1/4 lb ground turkey breast
• 2 large egg whites
• 1 clove minced garlic
• Cooking spray
• Bok Choy:
• 6 baby bok choy
• 2 t olive oil
• 1/4 c chopped green onions
• 1 T shredded ginger
• 1 clove minced garlic
• 1 C water
• 3/4 C chicken broth
• 3 T soy sauce
• 1 1/2 t sugar
• 1/2 t crushed red pepper
• 1 1/2 T dry sherry
• 2 t cornstarch

Details

Servings 6

Preparation

Step 1

To prepare meatballs, bring 1 C water to boil in small saucepan. Stir in jasmine rice; reduce heat & simmer 15 min. Drain; cool. Combine rice, breadcrumbs & next 6 ingredients. Shape into 18 Meatballs.
Heat large skillet over med-hi heat. Coat pan with cooking spray. Add meatballs; cook 5 min, browning on all sides. Cover, reduce heat to med & cook 10 min or til done.
While meatballs cook, prepare bok choy. Cut each bok choy in half lengthwise. Rinse under cold running water; drain well. Arrange bok choy in steamer basket, overlapping pieces.
Heat oil in Dutch oven over med-hi heat. Add onions, ginger & garlic, saute 30 sec. Place steaamer basket in pan. Combine water & nest 4 ingredients; pour over bok choy. Bring to boil; cover, reduce heat & steam onver med-lo heat 20 min.
Combine sherry & 2 t cornstarch; add to pan Bring to boil & cook 1 min.
Serving size: 3 meatballs. Cal. 251