Ginger-Garlic Chicken Meatballs

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Very High Fibre

High Protein

Quick

Ginger-Garlic Chicken Meatballs

with Gochujang-Curried Veggies and Bulgur

25 min

Difficulty: 1/3

Asian

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Sesame

Tree nuts

Fish

Peanuts

Tags

Very High Fibre

High Protein

Dinner-bowls

Quick

New

Ingredients

Ground Chicken

250 g

Coconut Milk

1 unit(s)

Carrot

1 unit(s)

Shanghai Bok Choy

2 unit(s)

Gochujang

2 tbsp

Bulgur Wheat

0.5 cup

Peanuts, chopped

28 g

Cilantro

7 g

Ginger

15 g

Garlic, cloves

2 unit(s)

Oil

1 tbsp

Salt

0.33 tsp

Pepper

0.33 tsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

Cut bok choy into 1-inch pieces. (NOTE: Rinse bok choy leaves to wash away any hidden dirt.)
Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
Finely chop cilantro.
Peel, then finely mince or grate garlic.
Peel, then finely mince or grate half the ginger (use all for 4 servings).
To a medium bowl, add chicken, 1/2 tbsp (1 tbsp) cilantro, half the garlic and 1/2 tsp (1 tsp) ginger. Season with 1/4 tsp (1/2 tsp) salt and pepper, then combine.

Heat a large pot over medium.
When hot, add carrots and 1/4 cup (1/2 cup) water. Cook for 3-4 min, stirring often. Season with salt and pepper.
To the pot, add remaining ginger, remaining garlic, and coconut milk. Season with salt and pepper.
Simmer for 4-6 min, stirring occasionally, until carrots are tender.

Meanwhile, roll chicken mixture into 8 (16) equal-sized meatballs. (NOTE: Your mixture may look wet; this is normal!)
On a parchment-lined baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min, until browned and cooked through.**