Bok Choy With Mammoth Chinese Meatballs (Meat)
Contributed by Eileen Goltz

Ingredients 1 1/2 lb. ground or turkey or chicken 1 teaspoon salt 2 teaspoon soy sauce 1 teaspoon cornstarch 1/2 teaspoon sugar 2 teaspoon vegetable oil Oil for frying 1/2 cup water 1 teaspoon soy sauce 2 cups water 1 lb. bok choy 1/2 teaspoon salt 4 to 5 tablespoons oil for frying cooked rice or noodles

Instructions

In a bowl combine the turkey or chicken, salt, soy sauce, corn starch, sugar and 2 tablespoons oil. Mix to combine. Shape the mixture into tennis-ball size meatballs (will make about 4 meatballs). Place the oil for frying in a skillet, heat it and then pan fry each meatball for about 3 minutes. The outside of meatball will be brown (note: the inside should NOT be cooked.) Place meatballs in a large pot. Add 1/2 cup water and 1 teaspoon soy sauce. Cook for 15 minutes. While the meat balls are cooking boil. Boil 2 cups water in a pot. Add the boy choy. Cook for 2-3 minutes until vegetable is tender. Add the cooked bok choy to meatballs with sauce. Add 1/2 teaspoon salt. Mix together. Cook for 2 minutes and serve over rice or noodles. 

Serving Size

Serves 4.

Notes

Kids love these huge meatballs and don’t even notice they’re eating something that’s good for them. Please see "Special inspections" below on how to check Bok Choy for insect infestation.

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