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We hope you got insight from reading it, now let's go back to asian meatballs & fresh bok choy recipe. To make asian meatballs & fresh bok choy you need 22 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Asian Meatballs & Fresh Bok choy:

1. Provide of Meat Mixture.
2. You need 1 lb of ground meat (beef,turkey or pork) I used lean beef in these.
3. Take 3 tbsp of minced water chestnuts.
4. You need 1 of Green onion, chopped.
5. Provide 3 of garlic cloves, minced.
6. Take 1/4 cup of panko breadcrumbs.
7. Get 1 of egg.
8. Take 1 tsp of sambal (or red pepper flakes).
9. Use 1 1/2 tsp of grated fresh ginger.
10. Provide of Sauce.
11. Use 1 tsp of lemongrass paste (optional).
12. Take 1/3 cup of Hoisin Sauce.
13. Take 2 tbsp of soya sauce.
14. Provide 2 of garlic cloves, minced.
15. You need 1 1/4 tsp of sesame oil.
16. You need 1 tsp of sambal.
17. Use 1 1/2 tsp of grated fresh ginger.
18. Take 1 1/2 tsp of rice wine vinegar.
19. You need of Pan steamed Bok choy.
20. You need 1 lb of Fresh Bok choy (I used Shanghai bok choy here).
21. Provide 1 of garlic cloves, minced.
22. Prepare of salt and pepper.

Steps to make Asian Meatballs & Fresh Bok choy:

1. In a bowl, bring together meat mixture. Form into small balls and bake on baking sheet for 20 min @ 375°F. Then under the broiler for 5 min..
2. While balls baking, whisk together sauce in sauce pan and just heat through..
3. In a separate pan, heat 1 tsp oil with garlic and toss bok choy together for about 5 min until cooked (but crisp) Add salt and pepper to taste..
4. Once balls are cooked you and dip each individually, or pour sauce over meatballs. Sprinkle with sesame seeds (optional).

Asian Meatballs: Meatballs in an addicting sweet and tangy sauce. This easy party appetizer is always quick to disappear! These juicy, tender meatballs have a sweet and tangy sauce coating them that is SO addictive! If you have never had Asian meatballs, you don't know what you are missing. In a small skillet, saute onions in butter until tender.

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