Categories: Meals

Ingredients

• 1 lb. ground beef
• 5 oz. frozen chopped spinach, thawed, drained and squeezed dry
• 2 green onions, finely chopped
• 1 large egg
• 1/2 cup whole-grain bread crumbs
• 2 garlic cloves, minced, divided
• 2 tsp grated fresh ginger
• 1/2 tsp black pepper, divided
• 1/4 tsp sea salt, divided
• 6 heads bok choy, trimmed and halved lengthwise
• 2 oz. shiitake mushrooms, stemmed and thinly sliced
• 1/4 cup soy sauce, divided
• 2 tsp safflower oil
• 1 tsp sesame oil
• Pinch red pepper flakes
• 1 cup jarred unsalted pureed strained tomatoes (aka passata)
• 1/4 cup rice vinegar
• 3 tbsp. pure maple syrup
• 2 tsp potato starch

Directions

1. Preheat oven to 375. Mist a 13×9-inch roasting pan with cooking spray. Line 1 side of pan with a 10-inch length of parchment paper; fold and crumple all 4 edges to make 2-inch-tall rimmed sides, resembling a shallow bowl.

2. In a large bowl, mix together beef, spinach, onions, egg, bread crumbs, half of garlic, ginger, 1/4 tsp black pepper and 1/8 tsp salt. Shape by heaping 1 tbsp. into balls. Arrange in a single layer in parchment or foil “bowl”. Bake for 8 minutes.

3. Meanwhile, in a separate large bowl, toss together bok choy, mushrooms, 1 tbsp. soy sauce, safflower oil, sesame oil, pepper flakes and remaining half of garlic, 1/4 tsp black pepper and 1/8 tsp salt. Remove pan from oven; arrange bok choy mixture in single layer on remaining half of pan. Return to oven; bake for 10 minutes.

4. Meanwhile, in a small bowl, whisk together tomatoes, vinegar, maple syrup, potato starch and remaining 3 tbsp. soy sauce until smooth.

5. Remove pan from oven; pour tomato mixture over meatballs and stir. Stir bok choy mixture. Return to oven; bake until meatballs are cooked though, sauce is slightly thickened and vegetables are tender and lightly browned, 5-8 minutes. Divide meatballs with any sauce left in parchment.

Email to a friend | Print this recipe | Back