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Ginger-Garlic Chicken Meatballs

Ginger-Garlic Chicken Meatballs

with Gochujang Curried Veggies and Bulgur
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
790 kcal
Protein
: 
35g protein
Difficulty
: 
Easy
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.
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: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, May contain traces of allergens, Soy, Wheat)

½ cup

Bulgur Wheat

(Contains: Gluten, May contain traces of allergens, Wheat)

28 g

Peanuts, chopped

(Contains: May contain traces of allergens, Peanuts, 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*

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

Cook bulgur
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.
Prep
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.
Start curry
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.
Roast meatballs
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.**
Finish curry
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.
Finish and serve
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.

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