This is an oldie but a goodie…we’ve been making it for at least 7 years so I guess it’s become one of our own over time.  I’m not even sure where it originally came from.  I think a healthy cooking magazine, maybe Cooking Light or something along those lines…but I’m pretty sure we’ve not only adjusted the ingredients but also the cooking method over the years.  Either way, hope you enjoy this favorite of ours as much as we do.  Light, healthy and delicious Asian-inspired flavors.

1 ½ cups cooked jasmine rice
¼ cup dry breadcrumbs
¼ cup chopped scallions
1 tsp. salt
tsp. freshly ground black pepper
1 ¼ pounds ground turkey
2 large egg whites
1 garlic clove, minced
Cooking spray

Bok Choy:
6 baby bok choy (about 1 ½ pounds)
2 tsp. vegetable oil
¼ cup chopped scallions
1 TBS. shredded peeled fresh ginger
1 garlic clove, minced
1 cup water
¾ cup low-sodium chicken broth
3 TBS low-sodium soy sauce
1 ½ tsp. sugar
½ tsp. crushed red pepper
1 ½ TBS. dry sherry
2 tps cornstarch

Preheat oven to 450 degrees and evenly coat a large rimmed baking sheet with cooking spray, set aside..

To make the meatballs, combine ½ cup cooled rice with next 7 ingredients. Shape mixture into firm golf-ball sized meatballs…roughly 12-16 of them, and place on prepared baking sheet. Arrange meatballs in rows so that they are touching on all sides (tightly snuggled in there without losing their shape)…it’s ok if there’s extra space in the pan. Transfer to oven and bake until cooked through, 15-20 minutes. Take out of oven and let stand 5-7 minutes before removing from baking sheet.

While the meatballs are cooking, prepare the bok choy by cutting each one in half lengthwise and rinsing under cold running water. Drain well. Arrange the bok choy, overlapping pieces, in a steamer basket.

Heat the oil in a wok or wide saucepan/dutch oven over medium-high heat…choose a pan that the steamer basket will fit on top of without being submerged in the liquid. Combine water and next 4 ingredients through red pepper in a small bowl and set aside. Add scallions, ginger and garlic to pan, sauté until fragrant (~30 seconds).

Place the steamer basket with bok choy on top of the pan then pour water/red pepper mixture over the bok choy so it drains down into the pan. Cover steamer basket and bring to a boil, reduce heat & steam over medium-low heat 20 minutes or until bok choy is tender. Remove the bok choy & steamer basket from the pan, cover and keep warm.

Combine sherry & cornstarch (it’s important to mix these two together so the cornstarch doesn’t clump when it hits the hot liquid next) and whisk well until combined. Add sherry mixture to pan that bok choy was cooked in, bring to a boil. Cook 1 minute or until slightly thick.

Serve in a bowl with a bit of rice, 3 meatballs, 2 bok choy halves and ~3 TBS sauce over the top.