Flavourful hoisin and sweet chili sauce make a luscious glaze for these Asian-style meatballs. Bright and tender-crisp veggies make this meal fresh and exciting on a weeknight.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sugar Snap Peas
Shanghai Bok Choy
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Soy Sauce(ContainsSoy/Soja, Wheat/Blé)
Sweet Chili Sauce
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 cup water (1 3/4 cups for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Trim, then halve snap peas. Cut bok choy into 1-inch pieces. Thinly slice green onions. Peel, then mince or grate ginger.
Add the rice and coconut milk to pot with boiling water (NOTE: Keep your eye on the pot so it doesn't boil over). Reduce the heat to medium-low. Cover and cook until the rice is tender and the liquid has been absorbed, 12-14 min.
While rice cooks, combine half the ginger and ¼ tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Roll mixture into 8 equal meatballs (16 for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in the middle of the oven, until golden-brown and cooked through, 12-14 min.**
While meatballs bake, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then snap peas. Cook, stirring often, until beginning to soften, 1-2 min. Add bok choy and remaining ginger. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper. Remove pan from the heat, then transfer veggies to a plate and cover to keep warm.
While veggies cook, whisk together hoisin sauce, soy sauce, sweet chili sauce, cornstarch and 3/4 cups water (dbl for 4 ppl) in another medium bowl. When veggies are done, heat the same pan over medium heat. When hot, add hoisin mixture and cook, stirring often, until slightly thickened, 2-3 min. Add meatballs to pan with sauce, toss to coat.
Fluff coconut rice with a fork. Stir in half the green onions and season with salt. Divide rice among plates. Top with veggies, meatballs and sauce from the pan. Sprinkle with remaining green onions.