Ginger-Garlic Chicken Meatballs
with Gochujang Curried Veggies and BulgurCalories
:
790 kcalProtein
:
35g proteinTotal
:
25 minutesDifficulty
:
EasyHigh Protein
Very High Fibre
New
Allergens:
- Soy
- Wheat
- Peanuts
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Sulphites
- May contain traces of allergens
- Tree nuts
- Soy
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Ground Chicken
1 unit(s)
Coconut Milk
1 unit(s)
Carrot
2 unit(s)
Shanghai Bok Choy
2 tbsp
Gochujang
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
7 g
Cilantro
15 g
Ginger
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Oil*
⅓ tsp
Salt*
⅓ tsp
Pepper*
Nutrition Values
Calories790 kcal
Fat44 g
Saturated Fat21 g
Carbohydrate66 g
Sugar12 g
Dietary Fiber12 g
Protein35 g
Cholesterol110 mg
Sodium1020 mg
Trans Fat0.1 g
Potassium1850 mg
Calcium225 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- 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.
2
- Cut bok choy into 1-inch pieces. Rinse bok choy leaves to wash away any 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.
3
- 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.
4
- Meanwhile, roll 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.**
5
- To the pot, add bok choy and gochujang.
- Simmer for 2-3 min, stirring occasionally, until bok choy is tender.
- Season with salt and pepper.
6
- Divide bulgur to one side of each bowl.
- Divide meatballs to the other side of the bowl.
- Top meatballs with curry and peanuts.
- Sprinkle remaining cilantro over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Reviewers enjoyed the tasty and flavorful dish, with one noting it offered "a little something different."
- Ease of prep: The recipe was described as straightforward to make, with simple steps for a delicious meal.
- Suggestions: Consider adding baking soda to the meat mixture for juicier meatballs, as one cook recommended.
- Portions: Some found the amount of chicken insufficient for two people; consider increasing the meat quantity if desired.
