Asian Meatballs on Bok Choy
Feature Super Food: Snow peasFree From: Gluten, Dairy
Ingredients
Chia Egg
- 1 tbsp chia seeds
- 3 tbsp water
Snow pea slaw
- 1 cup snow peas, finely julienned
- 1/2 cup carrot, pre-shredded
- 1/2 cup cilantro, minced
- 1 tsp sesame oil
- 1 tbsp lime juice
Baby Bok Choy
- 6 pcs baby bok choy
- 1 tsp sesame oil
Dressing
- 2 tsp sesame oil
- 2 tbsp ginger, minced
- 2 tbsp garlic, minced
- 2 tbsp honey
- 2 tbsp soy sauce (low sodium, gluten free i.e. Kikkoman)
- 1/2 tsp wasabi paste (optional)
Directions
Pre-Heat oven to 475°F
Make “chia egg” by mixing chia with water. Set aside for 5 minutes
To make slaw, add snow peas, carrots, cilantro, sesame oil, and lime juice to a medium sized bowl. Toss and set aside. Quick Tip: You can also use pre-shredded slaw to save time.
In a 13” X 9" pan, place baby bok choy and drizzle with sesame oil. Bake for 6 minutes and remove from oven.
To make dressing, whisk sesame oil, ginger, garlic, honey, soy sauce and wasabi paste, in a small bowl. Set aside.
In a large bowl mix turkey, “chia egg”, quinoa flakes, cilantro, scallions and half the dressing. Using a tablespoon, form into 24 meatballs and place on a baking sheet. Bake meatballs for 5-6 minutes, then rotate and bake for an additional 5-6 minutes until center is no longer pink when pierced open with a fork or digital thermometer inserted sideways into center reads 160°F (71°C), about 10 minutes.
Plate baby Bok Choy and place meatballs on top. Next dress with remaining dressing and complete with snow pea slaw and voila!
Notes
Nutritional Facts: Calories 208.2 | Total Fat 10.5 g | Saturated Fat 2.2g | Monounsaturated Fat 3.6 g | Polyunsaturated Fat 3.1g | Trans Fat 0 g | Cholesterol 56.1 mg | Sodium 236.1 g | Total Carbohydrate 10.1 g | Natural Sugar 1.5 g | Dietary Fiber 2.0 g | Protein 19.2 g | *Vitamin A 94.3% | *Vitamin C 39% | *Selenium 29.3% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.