Turkey-Quinoa Meatballs with Baby Bok Choy
Why I Love This Recipe
In my quest to cook healthy meals more often...I found this delicious recipe in a Cooking Light cookbook. I did make a few minor changes.
Ingredients You'll Need
Meatballs:
2/3 cup fat free chicken broth
1/3 cup rinsed, uncooked quinoa
1 1/4 lbs ground turkey
1/4 cup panko breakcrumbs
1/4 cup chopped green onions
3/4 tsp salt (or to taste, I used less)
1/4 tsp pepper (or to taste, I used more)
2 large egg whites
1 garlic clove, minced
Cooking Spray
Bok Choy:
6 baby bok choy
2 teaspoons coconut oil
1/4 cup chopped green onions
1 TB shredded fresh ginger
1 garlic clove, minced
1 3/4 cup fat free chicken broth
3 TB low sodium soy sauce
1 1/2 tsp sugar
1/2 tsp crushed red pepper
1 1/2 TB dry sherry
2 tsp cornstarch
Directions
In a small saucepan, combine the chicken broth and rinsed quinoa. Bring to a boil, reduce heat to low, cover and cook for about 25 minutes or until the liquid has been absorbed.
Combine the cooked quinoa with the ground turkey, breadcrumbs, green onions, salt, pepper, egg whites, and garlic.
Shape into meatballs (should make 18 balls).
Heat a large nonstick skillet over medium-high heat. Coat with cooking spray and cook the meatballs until brown on all sides (this should take about 5 minutes).
Cover the skillet, reduce the heat to medium and continue cooking for another 10 minutes or until cooked through.
Meanwhile, cut each baby bok choy lenghwise and rinse under cold water. Place in a steamer basket.
Heat oil in a dutch oven or other heavy pot, over medium heat. Add the onion, ginger and garlic and saute for 30 seconds. Place the steamer basket in the pot.
Combine the chicken broth, soy sauce, sugar and red pepper. Pour over the bok choy.
Bring to a boil, cover, reduce heat to medium and steam for 20 minutes or until tender. (I think I over steamed mine...oops).
Remove the steaming basket with the bok choy, set aside and keep warm. Keep the liquid in there.
In a teeny tiny bowl, combine the sherry and cornstarch. Add it to the liquid in the pot, bring to a boil. Cook for a minute or until slightly thick.
Pour sauce over meatballs and serve with bok choy