Orange-Glazed Meatballs

I made these so often, I got sick of them lol. There’s just something about that whole sweet-and-sour thing. If you like sweet and sour, this is your dish. And there aren’t all the carbs, so you won’t hate yourself after.

---

Serving Size: 4 servings

Chef: Blue Apron

Print it!

With ImageWithout Image

Orange-Glazed Meatballs

I just love the whole sweet-sour vibe.

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 1 1/8 pounds ground beef
• 1 1/2 cups long grain brown rice
• 4 cloves garlic, minced
• 3 scallions, sliced
• 1 juice of navel orange
• 1 pound baby bok choy, roughly chopped
• 1 1-inch piece ginger, minced
• 1 tablespoon cornstarch
• 1/3 cup sweet chili sauce
• 1/4 cup Panko breadcrumbs
• 1/4 cup water
• 1/4 cup Ponzu Sauce

Instructions

1. Cook rice in small pot with a big pinch of salt and 3 cups of water.
2. In a small bowl, whisk together Ponzu sauce, sweet chili sauce, corn starch and orange juice to make the Orange Glaze; set aside.
3. In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger and scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Transfer to a larger bowl and wipe out pan.
4. Add ground beef and breadcrumbs to the garlic mixture. Season with salt and pepper. Mix until just combined. Using your hands, form 18 to 20 equal-sized meatballs.
5. In the large pan, heat 1 tablespoon of oil on medium until hot. Add the meatballs; season with salt and pepper. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Add the bok choy and 1/4 cup water. Cook, stirring occasionally, 4 to 6 additional minutes, or until the meatballs are cooked through and the bok choy leaves have wilted. Add the orange glaze (stir just before adding) to the pan of meatballs and bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has thickened and the meatballs are thoroughly coated. Remove from heat and season with salt and pepper.
6. Serve meatballs on top of rice and garnish with green tops of the scallions.

---

Notes