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Ginger Soy Pork Meatballs with Bok Choy

4 servings5 / 5HealthyAsian-InspiredOne-PanPork

Pork meatballs roasted beside baby bok choy and shiitake in a ginger soy glaze with sesame, served over rice. One dish, 20 minutes in the oven.

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Time

per serving

One serving: 1/4 of the baking dish with 1/2 cup rice

Preheat the oven to 425F (220C).
Halve the baby bok choy lengthwise and fan the halves cut side up along the top end of an oval baking dish, stems to the rim, leaves toward the centre.
Mix the pork with the grated ginger, the white parts of the scallions, salt and pepper, roll into twelve meatballs and lay them in a band across the middle of the dish below the bok choy.
Remove the shiitake stems and pack the caps into the bottom of the dish below the meatballs so the dish is full.
Whisk the soy sauce, remaining ginger, garlic and sesame oil together and spoon it over everything. Scatter the sesame seeds.

Roast for 20 minutes until the meatballs are browned and cooked through and the bok choy leaves have charred at the edges.
Serve over rice, spoon the glaze from the dish over the top, and finish with the green parts of the scallions.

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Tip 1 of 3

To achieve a more tender meatball, don't overwork the pork mixture; mix just until combined.

Tip 2 of 3

If you want extra heat, add a teaspoon of chili garlic paste or a pinch of crushed red pepper flakes to the glaze.

Tip 3 of 3

Serve over jasmine or sticky rice to soak up the aromatic pan juices.

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