• Abby Estevez

Miso Meatballs, Scallion Garlic Rice & Bok Choy with Teriyaki Sauce

Get creative with your balls!

Who doesn't love a meatball packed with flavor? The answer is no one. It's time to cook rice differently, char those veggies and turn up the heat (if you like). Enjoy this easy weeknight meal!

































Miso Meatballs, Scallion Garlic Rice & Bok Choy

Meatballs, makes about 12 small meatballs

1 pound ground pork

2 scallions

1 teaspoon ginger

1 cup panko bread crumbs

1 tablespoon lime juice 

2 1/2 tablespoons white miso

1 teaspoon red pepper flakes

salt and pepper


Teriyaki Sauce, makes about 1 cup and a 1/3rd of sauce

for the slurry, 2 tablespoons of cold water and 2 tablespoons of cornstarch

1 teaspoon minced ginger

1 scallion, chopped and separate whites/lights from the dark greens 

2 teaspoons minced garlic

1/3 cup of soy sauce 

3 tablespoons of brown sugar

1 cup of orange juice or water

1/2 teaspoon of hot chili oil (optional to leave out if you prefer no spice)

1 tablespoon of sesame seeds (optional garnish)


Bok Choy, serves 4 

4 baby bok choy

1 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon sesame seeds


Scallion Garlic Rice

1 teaspoon minced garlic

1 scallion, chopped and separate the whites/lights from the dark greens 

1 tablespoon sesame oil

1 cup of white long-grain rice 

1/4 teaspoon of salt

2 cups of water


Set the oven to 400 degrees and prepare a sheet tray with aluminum foil.

To prepare your meatballs, add all the meatball ingredients into a large mixing bowl and evenly combine. I prefer to use my hands, but you can also use a rubber spatula.

Using a spoon or your hands, scoop out about 2 tablespoons of the ground pork mixture and form into a small compact ball.

Line up the meatballs onto the foil-lined sheet tray and cook in the middle rack of the oven for 20-25 minutes, or until they are golden brown on top and cooked thoroughly. 



While the meatballs are in the oven, it's time to cook the rice. In a medium saucepan on medium heat, add in 1 tablespoon of sesame oil, salt, garlic and the scallion whites. Cook for about 30 seconds or until the garlic is fragrant.

Add in the cup of white rice, mix to combine. Toast the rice for a minute then add in the salt and 2 cups of water. Bring the heat up to high and wait for the  water to come to a boil. Give the rice a stir, then reduce the heat to low, which will bring the water to a simmer.


Add the cover to the saucepan and allow to simmer for about 12 minutes or until the water is fully absorbed. Add the cover to the saucepan and allow to simmer for about 12 minutes or until all the liquid has been absorbed. Remove your cover and “fluff” or mix up your rice using a fork. 





TIP TIME: I recommend to keep the rice half-covered with a lid while you complete the rest of this meal. This will allow the heat to be kept inside, but the steam to be released. That way your rice won't be wet when you're ready to eat.

HERE COMES THE MULTITASKING....

While your rice simmers and your meatballs are almost ready; add ingredients for the bok choy marinade in a large bowl; soy sauce, sesame oil, and sesame seeds.

Rinse off the bok choy and slice in half lengthwise.

Combine together in the bowl, and set aside. 




At this point, your meatballs should be done, remove from the oven and set aside.

Turn your oven up to Broil, and once pre-heated add in your bok choy for about 3-5 minutes.

You want the bok choy to char or for it’s edges to turn a dark brown or slightly black.

Remove from the oven and set aside. 



Last but not least, the teriyaki sauce!

Combine the water and cornstarch in a bowl and whisk together to create a slurry.

In a small saucepan over medium heat, combine soy sauce, water or OJ, garlic, ginger, brown sugar, and bring to a simmer. Stir occasionally till all the sugar is fully dissolved.

Slowly, pour half of the slurry liquid into the saucepan, and continue a constant stir. Continue to add the rest of slurry mixture and stirring till you reach the desired consistency.

I prefer my teriyaki sauce thick and sticky, so I used all the slurry.









Plate the rice, top with 3-4 meatballs, and your teriyaki sauce. Add 2 slices of bok choy on the side. Dig in!  


Garnish options: sesame seeds, and dark greens of the scallion



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