Servings: 4

For meatballs: subheading: For meatballs:
⅓ cup yellow onion, minced ⅓ cup yellow onion, minced
½ cup red bell peppers, minced ½ cup red bell peppers, minced
1 tsp minced garlic 1 tsp minced garlic
1 tsp ground ginger 1 tsp ground ginger
¼ cup green onion, chopped ¼ cup green onion, chopped
1 lg egg 1 lg egg
1 T sesame oil 1 T sesame oil
1 T low sodium soy sauce 1 T low sodium soy sauce
1 lb ground turkey 1 lb ground turkey
⅛ tsp salt ⅛ tsp salt
½ cup whole wheat bread crumbs ½ cup whole wheat bread crumbs
 
For sauce: subheading: For sauce:
½ cup low sodium soy sauce ½ cup low sodium soy sauce
¼ cup honey ¼ cup honey
2 T rice wine vinegar 2 T rice wine vinegar
¼ cup ketchup ¼ cup ketchup
2 T sambas (chili paste) 2 T sambas (chili paste)
 
For sides: subheading: For sides:
1 cup rice 1 cup rice
2 cups water 2 cups water
⅛ teaspoon salt ⅛ teaspoon salt
1 lb baby bok chop 1 lb baby bok chop
2 T oil 2 T oil

Preheat your oven to 375. Prepare two pans with parchment paper and set aside.
In medium pan, sauce onion and red bell pepper for 3 to 5 minutes until softened. Set aside to cool.
In a lg bowl, add garlic, ginger, green onion, egg, oil, soy sauce bread crumbs and salt, combine.
Once your peppers and onions have cooled, add them to the lg bowl of other ingredients.
Add ground turkey and mix until well combined evenly, being careful not to over mix.
Using a cookie scoop, scoop out about 2 T of your meat mixture and gently form into balls.
Place in oven and let cook 20 to 25 minutes or until internal temperature reaches 165 degrees. Remove from oven and set aside.
For sides: subheading: For sides:
While meatballs cook make the rice and bok choy.
Cook rice in a medium sauce pan.
Add rice and water to medium sauce pan, add salt and bring to boil.
Decrease rice to simmer, cover and let cook until all the water is absorbed, about 20 minutes. Turn off heat and leave covered until ready to serve.
Now in the same pan you sautéed the peppers and onions in, add oil and cook the bok choy over medium high heat until slightly wilted and charred, around 5 to 7 minutes. Remove from pan and set aside.
For sauce: subheading: For sauce:
In the same pan you cooked your peppers, onions, bok choy in, add your sauce ingredients. Stir to combine.
Once bubbling, add your now cooked meatballs just to coat with sauce. Save extra sauce for drizzling over leftovers.