How to Make Szechuan Turkey Meatballs with Gingered Bok Choy
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Preheat oven to 400°F (200°C).
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In a bowl, combine turkey, egg, green onions, garlic, soy sauce, Szechuan peppercorns, chili flakes, 1 tsp ginger, and salt; form 16 meatballs.
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Arrange meatballs on a lined baking sheet and bake for 18 minutes until cooked through.
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Meanwhile, heat sesame oil in a skillet over medium. Add bok choy and remaining ginger, sauté for 3-4 minutes until slightly wilted.
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Serve turkey meatballs over gingered bok choy.
Pro Tips for Perfect Szechuan Turkey Meatballs with Gingered Bok Choy
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of ground turkey breast, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Szechuan Turkey Meatballs with Gingered Bok Choy?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Szechuan Turkey Meatballs with Gingered Bok Choy?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for ground turkey breast?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.