Turkey-Jasmine Rice Meatballs with Baby Bok Choy for the Virtual Supper Club

Turkey-Jasmine Rice Meatballs with Baby Bok Choy

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. This month our supper club is featuring recipes using Rice and Grains a theme chosen my our very own Roz of of La Bella Vita Cucina.

On a personal note I really need to add more rice and grains to my daily meals. Experts say it may be the smartest thing you can do for your heart, not to mention your waistline. I read that only 10% of the population has a daily intake of 3 servings per day recommended by the guidelines. Brown rice is the first whole grain most people add to round out a menu. Natural-foods stores and high-end supermarkets offer a wider variety of grains. You will find some ways of introducing grains into your diet here. Lets see how the Virtual Supper Club has snuck them into their diet.

Roz of La Bella Vita Cucina wows us with a classic dish from Italy Risotto Milanese.

I brought along an appetizer or main of TurkeyJasmine Rice Meatballs with Baby Bok Choy to add an Asian flair. These were very tender meatballs with a tasty sauce complimented by the crunch of the baby bok choy.

Jerrry of Jerrys Thoughts, Musings and Rants brings a Farro Salad with White Beans and Artichokes to the table.

Sandi of  The Whistlestop Cafe Cooking brought along a tasty Smoked Gouda Risotto with Spinach and Mushrooms.

Susan of The Spice Garden brings a favourite of 

Barley Stuffed Cabbage Rolls with Pine Nuts and Raisins.

Sarah of All Our Fingers in the Pie rounds out our feature with Hearty Sour Rye Bread.

Now on to the recipe...

**Turkey-Jasmine Rice Meatballs with Baby Bok Choy**

Meatballs:

1 cup water
1/3 cup uncooked jasmine rice
1/4 cup dry breadcrumbs
1/4 cup chopped green onions
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds ground turkey
2 large egg whites
1 garlic clove, minced
Cooking spray

Bok choy:

6 baby bok choy (about 1 1/3 pounds)
2 teaspoons vegetable oil
1/4 cup chopped green onions
1 tablespoon shredded peeled fresh ginger
1 garlic clove, minced
1 cup water
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon crushed red pepper
1 1/2 tablespoons dry sherry (or sake)
2 teaspoons cornstarch

To prepare meatballs, bring 1 cup water to a boil in a small saucepan. Stir in jasmine rice; reduce heat, and simmer 15 minutes or until rice is almost tender. Drain; cool. Combine rice, breadcrumbs, and next 6 ingredients (through 1 garlic clove). Shape mixture into 18 meatballs.

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add meatballs; cook 5 minutes, browning on all sides. Cover and reduce heat to medium; cook for 10 minutes or until done, turning often. Remove from heat; keep warm.

While the meatballs cook, prepare bok choy. Cut each bok choy in half lengthwise. Rinse under cold running water; drain well. Arrange bok choy in a steamer basket, overlapping pieces.

Heat oil in a Dutch oven over medium-high heat. Add 1/4 cup onions, ginger, and 1 garlic clove; sauté 30 seconds. Place steamer basket in pan. Combine water and next 4 ingredients (through red pepper); pour over bok choy. Bring to a boil; cover, reduce heat, and steam over medium-low heat 20 minutes or until bok choy is tender, rearranging bok choy after 10 minutes. Remove the bok choy and steamer basket from pan; cover and keep warm.

Combine sherry and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thick. (Add meatballs. Serve with bok choy).

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