Line a large baking sheet with parchment paper; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
A delicious tribute to the Chinese guardian lion for the lunar new year, these ground pork meatballs are seasoned with gingerroot and served with bok choy and water chestnuts.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Hy-Vee fresh ground pork sausage | ||
| ¼ c. unfiltered sake | ||
| 3 tbsp. stone ground white rice flour | ||
| 3 tbsp. coconut aminos, divided | ||
| 1 tsp. grated fresh gingerroot | ||
| 1 tsp. ground white pepper | ||
| ⅔ c. Hy-Vee plain panko bread crumbs | ||
| ½ c. drained and finely chopped Hy-Vee canned water chestnuts | ||
| ¼ c. finely chopped green onions, green parts only; plus additional for garnish | ||
| 1 Hy-Vee large egg | ||
| 2 tbsp. Hy-Vee vegetable oil, divided | ||
| 3 baby bok choy, trimmed, halved lengthwise | ||
| 3 c. Hy-Vee no salt added chicken broth |
Things To Grab
- Large bakng sheet
- Large bowl
- Large Dutch oven
Directions
Place pork sausage, sake, rice flour, 1 Tbsp. coconut aminos, gingerroot and white pepper in a large bowl; mix until well combined.
Add bread crumbs, water chestnuts, 1/4 cup green onions and egg; mix until a thick paste forms. With wet hands, shape sausage mixture into 12 meatballs, using almost 1/4 cup for each. Place on prepared baking sheet; refrigerate for 10 minutes.
Heat 1 Tbsp. vegetable oil in a large Dutch oven over medium heat. Arrange half of the meatballs in a single layer in the Dutch oven. Cook for 6 to 8 minutes until meatballs are golden brown and reach 145 degrees, turning frequently. Remove meatballs using a slotted spoon; set aside. Repeat with remaining 6 meatballs.
Increase heat to medium-high; add remaining 1 Tbsp. vegetable oil to drippings in the Dutch oven. Place bok choy, cut sides down, in Dutch oven; cook for 2 to 3 minutes or until golden brown and just beginning to wilt. Remove bok choy; set aside. Add vegetable stock and remaining 2 Tbsp. coconut aminos to Dutch oven; bring mixture to a boil. Gently add meatballs to stock mixture. Cover and cook for 10 to 12 minutes or meatballs reach 165 degrees.
To serve, divide bok choy and meatballs among 6 serving bowls; ladle stock mixture over meatballs and bok choy. Garnish with additional green onions, if desired. Serve immediately.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 105mg
- Sodium: 740mg
- Total Carbohydrates: 15g
- Protein: 20g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 10%