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