top of page

Asian Meatballs and Bok Choy over Rice

Do you ever want takeout asian food, but shy away because it is high in sugar and fat? This recipe helps solve that problem. It is FULL of flavor, but also healthier than take-out. I’m giving you guys the 4-1-1 on how to put a healthy spin on an “sweeter” asian sauced dish.

I love asian flavors and I feel this dish satisfies that balance of savory and sweet that you can only find in restaurants. I hope you have a food "moment" like I did when first trying these out.

Substitutions Ideas for this recipe:

1. You can sub the large bok choy for baby bok choy! You would do the same exercise with the white stems that is in the recipe below, this is so they cook all the way through before adding the leaves.

2. For the rice, you can sub with any other rice. However, be sure to follow the packaging directions for your desired rice because some rices cook differently.

3. If using frozen cauliflower rice, I would sauté it in a pan over medium high heat with 1/2 tbsp vegetable oil for 4-5 minutes, or until all of the water has evaporated and the cauliflower is warmed and cooked through.

4. If using fresh riced cauliflower (or other riced vegetable), I would also sauté in a pan with 1/2 tbsp vegetable oil until lightly browned (around 4-5 min).

5. If serving these meatballs over zucchini noodles, create your noodles or buy them at the store. You will then skip the step in the pan (cooking the bok choy). Instead, you will heat the sauce in the microwave. Heat for one minute and stir. If the sauce is not thick enough, heat in additional 30 second intervals until the desired thickness is achieved. In a large bowl, you will then pour the sauce over the noodles and add the meatballs. Toss until evenly sauced and serve with sesame seeds on top.

6. If using rice noodles, be sure to cook the noodles to package directions.


Serves: 4 (depending on how many meatballs you eat)

Meatball Ingredients (makes 10-12):

1tsp ground ginger

1/2 tbsp ground mustard

3 garlic cloves minced

1 medium yellow onion small dice

1 lb ground pork

1 egg

1.5 tbsp sriracha

2 tbsp hoisin

1 tbsp rice vinegar

1 tbsp low sodium soy (use tamari or GF soy sauce to make it GF)

1.5 tbsp teriyaki

1/4 cup + 2 tbsp almond flour (or panko if you do not have almond flour)

Asian Sauce Ingredients:

1 tbsp honey

2 tbsp soy (use tamari or GF soy sauce to make it GF)

1 tbsp hoisin

1/2 tbsp garlic powder

1/2 tbsp sriracha

1 tbsp cornstarch

2 tbsp water

Rice Ingredients:

1 cup jasmine rice

1 1/2 cup water

1 tsp vegetable oil

1/2 tsp salt

Other Ingredients Needed:

*1 large head of Bok Choy- Big white stems cut out and cut into 1/4 inch slices (like cutting celery) and chop up the leaves into 1 inch pieces

*Cooking spray (if you do not have parchment paper)

*1 tbsp vegetable oil

*Sesame seeds (optional)


1. Preheat oven to 350 degrees.

2. Mix all of the meatball ingredients together using your hands until evenly incorporated. Using a sheet pan and parchment paper (or cooking spray if you do not have parchment paper), create medium sized balls and place them with even spacing on the sheet tray. You should make 10-12 meatballs.

3. Place the stems in a large pan and fill with enough water to cover the cut stems. Cook the chopped stems on high covered for 6-7 min or until fork tender. Drain the water and then run cold water over the stems to shock them (stop the cooking), drain again.

4. Add the leaves with 1 tbsp veggie oil. Sauté over medium high heat until wilted (2-3 min) and then shut off the heat and set aside.

5. Using a small pot, add the rice ingredients, turn the heat to high and bring to a boil. When it has come to a boil, reduce the heat to low, cover and cook for 20 min.

6. While the rice is cooking, make the Asian Sauce in a small bowl and add it to the bok choy pan. Stir into the greens and cook for 2-3 min on medium high heat or until sauce thickens. If it thickens too much, add an extra tbsp or 2 of water. Then turn the pan on low.

7. When the meatballs are done, add it to the sauced bok choy. Stir to coat the meatballs in the sauce.

8. When the rice is done, fluff with a fork and let sit for 1-2 min covered.

9. Serve the meatballs and bok choy over your cooked rice (or substitute). Top the dish with sesame seeds and enjoy!.

70 views0 comments

Recent Posts

See All


bottom of page