Meatballs with mushrooms and bok choy

A work in progress.  Feel free to modify to suit your tastes.


  • 1 1/4 lb ground beef
  • 1/2 c cracker crumbs
  • 1/2 c milk
  • 5 cloves garlic
  • 3 tbsp fresh ginger, chopped
  • 1 tbsp olive oil
  • 4 c. shitake mushrooms, sliced
  • 12 baby bok choy
  • 2 c beef broth
  • 4 tbsp soy sauce
  • 1 tbsp honey
  • 1/2 c green onion, chopped


  1. In a medium bowl, add the beef, crumbs, milk, garlic, and ginger. Mix with hands to combine.
  2. Roll into 1 1/2 ” balls.
  3. Heat oil in a large frying pan over medium heat.  Add the meat balls and brown all sides, cook through, 8 to 10 min. Set aside on a plate.
  4. Add the mushrooms to the pan and cook stirring often until they start to brown, about 3 minutes.
  5. Add the broth, soy sauce, honey to the frying pan.
  6. Mix the cornstarch with a little bit of broth till smooth, then add to pan.
  7. Bring to a boil, reduce to simmer until sauce is lightly thickened, about 3 minutes.
  8. Add the bok choy and meat balls. Simmer until bok choy is soft, 1 -2 minutes, and meat balls warmed though.
  9. Sprinkle with the chopped green onion.
  10. Serve over rice noodles or rice.

Thanks to Real Simple Magazine for basis of recipe!

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