Baby Bok Choy & Turkey Meatballs

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 45m
  • Serves: 2 people


  • 3 baby bok choy

Turkey Meatballs

  • 1/2 of a chilli pepper, finely minced
  • 1 clove garlic
  • 3 tbsp. fresh parsley, finely chopped
  • pinch of cayenne powder
  • 1/4 tsp. salt
  • fresh cracked pepper
  • 450 g minced ground turkey


  • 3/4 c balsamic vinegar (or 2 tbsp balsamic reduction)


  1. In a bowl combine the ground turkey, parsley, chilli pepper, cayenne, garlic, salt & pepper.
  2. Roll into golf-ball sized balls and place in a pan over medium heat. Cook, turning often to ensure even cooking.
  3. Meanwhile, put a medium pot of water on the stove over high heat to boil.
  4. Chop off the thick end of the bok choy so the pieces come apart.
  5. Place in the boiling water for 1 minute to blanch.
  6. Then remove from pot and place in cold water to stop the cooking process.
  7. If using balsamic vinegar, put a small pot over medium-high heat. Bring it to a boil, and reduce heat slightly to let simmer for 8 minutes.
  8. If using already-made balsamic reduction, ignore that step and just drizzle it on at the end.
  9. Add the bok choy to your pan of meatballs, and drizzle with your balsamic reduction. Serve and enjoy!

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