Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 3-4 people
Ingredients:
FOR THE MEATBALLS:
1 pound ground pork
1/2 cup plain bread crumbs
1 tsp sesame oil
1 tsp sriracha
1 egg
1 tsp salt
3/4 tsp garlic powder
1/2 tsp ginger powder
FOR THE SAUCE:
1 cup beef broth
1/3 cup soy sauce
5 tbsp brown sugar
1 tsp sriracha
1 tsp sesame oil
1 tsp garlic powder
1/2 tsp ginger powder
3 tbsp cornstarch
OTHER:
600g bok choy, baby or regular size is fine
1 tbsp olive oil
OPTIONAL: jasmine rice if desired to enjoy with
Instructions:
Preheat oven to 400 degrees. Prepare a large baking tray with parchment paper. In a large bowl mix together all the ingredients for the meatballs. Form 1 inch balls and place on baking tray. Bake for 25 minutes, or until meatballs are cooked through, turning once half way through.
Meanwhile, make your sauce. Whisk all the ingredients of the sauce together in a medium bowl and set aside.
Trim the hard ends from the bok choy, still leaving most of the white stem on. Chop into about 1 inch slices. In a deep pan heat the olive oil over medium low heat. Add the bok choy and sauté until green parts of the bok choy are all wilted, about 3 minutes. Toss the meatballs in and pour in the sauce (making sure you mix it again before pouring it in, so the cornstarch doesn't get clumpy). Simmer while stirring often until sauce thickens, about 3-5 minutes. Remove from heat and serve on rice if desired.