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  • Lemon Ginger Meatballs

    1 vote
    Lemon Ginger Meatballs
    Prep time:
    Cook time:
    Servings: 6
    by Helen Doberstein
    28 recipes
    		 >
    An asian inspired entree quick enough for a weeknight dinner.

    Ingredients

    • 1 lb frozen cooked meatballs (or homemade)
    • 1 lb baby bok choy
    • 1 tbs grated ginger
    • 1 tbs grated garlic
    • juice of 1 lemon
    • 1 bottle lemon ginger beer (or regular ginger beer)
    • 1 jar papaya and raisin chutney
    • 1/2 cup chicken stock
    • 2 tsp corn starch
    • 4 green onions
    • 3 tbs minced parsley
    • 3 cups cooked rice

    Directions

    1. Wash and slice the bok choy into bite sized pieces and set aside.
    2. Slice the green onion into small bits on a diagonal, and set aside.
    3. Place a large wok or stirfry pan on a medium heat with the chicken stock, garlic, ginger and meatballs.
    4. Cook until the meatballs are no longer frozen.
    5. Add the ginger beer, juice from the lemon and the chutney into the wok.
    6. Stir until well incorporated.and the sauce starts to thicken a little.
    7. Add the bok choy, half of the onion and the parsley and stir to combine.
    8. Stir the cornstarch into a small amount (a couple of tbs) of cold water and add to the pan.
    9. Stir until the sauce is thickened and glossy.
    10. Serve over 1/2 cup of the cooked rice and garnish with bits of the remaining onion and parsley.

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