Chinese-inspired
Bok Choy Cabbage Chicken Meatball Bowls
Ginger chicken meatballs, sauteed bok choy, shredded cabbage, rice, and sesame-soy sauce make a cabbage-forward dinner bowl.
I like this bowl because it keeps cabbage firmly in dinner territory instead of turning it into another side salad.
The meatballs make it feel complete, and bok choy gives the bowl a softer green note next to the shredded cabbage.
The useful move is browning the meatballs first, then cooking the vegetables in the same pan.
The cabbage picks up ginger, garlic, and chicken drippings, which makes it taste cooked on purpose instead of just added for volume.
The sauce is salty, sharp, and a little sweet.
Spoon it over the rice while everything is hot so the bowl eats like a practical weeknight version of dumpling filling over rice.
For something else to cook in the same spirit, try Bok Choy Cabbage Dumpling Soup or Kimchi Cabbage Turkey Meatball Soup.
Directions
- Mix ground chicken with half the scallions, ginger, garlic, 1 tablespoon soy sauce, salt, and pepper.
- Form into 16 small meatballs.
- Heat 1 tablespoon neutral oil in a large skillet and brown meatballs for 8 to 10 minutes, turning often, until cooked through.
- Transfer meatballs to a plate and add cabbage and bok choy to the skillet.
- Cook vegetables for 5 to 6 minutes, until wilted but still bright.
- Whisk remaining soy sauce, rice vinegar, sesame oil, 1 teaspoon honey, and 2 tablespoons water.
- Serve rice with vegetables, meatballs, sauce, and the remaining scallions.
Nutrition
Nutrition Information
Estimated per serving: 520 calories, 35 g protein, 54 g carbohydrates, 18 g fat.
Variations
Recipe Variations
- Use ground turkey instead of chicken.
- Swap rice for soba noodles.
- Add edamame for more plant protein and color.
Notes
- Use damp hands when shaping chicken meatballs so the mixture does not stick.
- Cook the cabbage in a wide pan so moisture can escape.
- Add chili crisp or sliced jalapeno if you want heat.
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