CHINESE PORK MEATBALLS


PREP TIME 10 MIN. – COOK TIME 40 MIN. READY IN 50 MIN. + CHILLING TIME – SERVINGS 4


½ (8 oz) can sliced water chestnuts, drained 4 green onions, divided, plus more to serve 1 lb ground pork 1 tbsp grated fresh ginger, divided 3 tbsp low-sodium soy sauce, divided 1 tbsp cornstarch


1 large egg white 1 (32 oz) container low-sodium chicken broth 2 tsp brown sugar 2 lbs baby bok choy, cut into 3-inch pieces ½ (8.8 oz) pkg rice vermicelli noodles, cooked


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Ginger and soy sauce ad big flavor to store-bought broth


STEP 1 Very finely chop the water chestnuts and white parts of green onions (reserving green ones). In a medium bowl, combine the pork, ½ tbsp ginger, water chestnuts, and white parts of green onions. In a small bowl, combine 2 tbsp soy sauce and cornstarch to make a slurry. Mix until combined. In another small bowl, whisk egg white until frothy. Add slurry, egg white, and water chestnuts to meat mixture. Season with salt and pepper. Mix until fully combined. Refrigerate 30 min. STEP 2 To a large Dutch oven, add the chicken broth, remaining ½ tbsp ginger, remaining 1 tbsp soy sauce, and brown sugar. Cut remaining green onions and bok choy into 3-inch pieces. Add green onions to Dutch oven and season with salt and pepper. STEP 3 Divide and shape meat mixture into 4 even meatballs. Once liquid is boiling, add meatballs. Add bok choy, placing on top of meatballs. Cover and reduce heat to a simmer. Cook 30–40 min., until meatballs are fully cooked. Serve meatballs in a bowl with bok choy, broth, and cooked vermicelli noodles. Garnish with green onions.


PER SERVING: 386 CALORIES, 12G FAT, 4G SATURATED FAT, 72MG CHOLESTEROL, 804MG SODIUM, 41G CARBOHYDRATE, 4G FIBER, 6G SUGAR, 29G PROTEIN


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