Orange & Ponzu-Glazed Turkey Meatballs with Stir-Fried Vegetables and Furikake

Orange & Ponzu-Glazed Turkey Meatballs with Stir-Fried Vegetables and Furikake
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary

In this vibrant dish, savory turkey meatballs get a bright, citrusy lift from a glaze of fresh orange juice, ponzu sauce, sweet honey, and a touch of crushed red pepper flakes.


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  • Prep time
    20 min
  • Cook time
    25 min
  • Servings
    2 Servings
  • Serving size
    1/2 recipe
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 500

  • Total Fat 22g
    • Saturated Fat 5g
    • Trans Fat 0g
  • Cholesterol 125mg
  • Sodium 630mg
  • Total Carbohydrate 45g
    • Dietary Fiber 8g
    • Total Sugars 24g
    • Added Sugars 10g
  • Protein 33g
  • Potassium 1530mg
Ingredients

Ingredients

  • garlic
    1 clove
  • carrots
    3/4 lbs (about 7 small carrots)
  • mini sweet peppers
    4 oz
  • baby bok choy
    10 oz (1 small head)
  • fresh ginger
    1 (i-inch) piece
  • navel orange
    1
  • ponzu sauce
    1 tbsp
  • honey
    1 tbsp
  • crushed red pepper flakes
    1/4 tsp
  • ground turkey
    10 oz
  • panko bread crumbs
    1/4 cup
  • toasted sesame oil
    1 tbsp
  • olive oil
    1 tsp
  • furikake seasoning (optional)
    1 tsp
Directions

Directions

  1. Prepare the ingredients & make the glaze:
    Wash and dry the fresh produce.
    Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel the carrots and thinly slice on an angle. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the root ends of the bok choy; roughly chop. Peel and finely chop the ginger.
    Halve the orange crosswise; squeeze the juice into a medium bowl. Add the ponzu sauce, honey, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine.

    <b>Prepare the ingredients & make the glaze: </b><br>Wash and dry the fresh produce. 
<br>Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel the carrots and thinly slice on an angle. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Cut off and discard the root ends of the bok choy; roughly chop. Peel and finely chop the ginger. 
<br>Halve the orange crosswise; squeeze the juice into a medium bowl. Add the ponzu sauce, honey, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine.
  2. Form the meatballs:
    In a large bowl, combine the turkey, garlic paste, and breadcrumbs; season with salt (optional) and pepper. Gently mix to combine.
    Shape the mixture into 10 tightly packed meatballs. Transfer to a plate.

    <b>Form the meatballs: </b><br>In a large bowl, combine the turkey, garlic paste, and breadcrumbs; season with salt (optional) and pepper. Gently mix to combine. <br>Shape the mixture into 10 tightly packed meatballs. Transfer to a plate.
  3. Cook the vegetables:
    In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots and quartered peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy and chopped ginger. Season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    <b>Cook the vegetables: </b><br>In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots and quartered peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy and chopped ginger. Season with salt (optional) and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
  4. Brown the meatballs:
    In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring, 6 minutes, or until browned. Flip the meatballs. Cover and continue to cook 6 minutes, or until browned.

    <b>Brown the meatballs: </b> <br>In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring, 6 minutes, or until browned. Flip the meatballs. Cover and continue to cook 6 minutes, or until browned.
  5. Glaze the meatballs & serve your dish:
    To the pan, add the glaze (carefully, as the liquid may splatter); season with salt (optional)and pepper. Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are coated and cooked through.* Turn off the heat. Serve the glazed meatballs over the cooked vegetables. Garnish with the furikake (if using). Enjoy!
    * An instant-read thermometer should register 165°F.

    <b>Glaze the meatballs & serve your dish: </b> <br>To the pan, add the glaze (carefully, as the liquid may splatter); season with salt (optional)and pepper. Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are coated and cooked through.* Turn off the heat. Serve the glazed meatballs over the cooked vegetables. Garnish with the furikake (if using). Enjoy!
<br><i>* An instant-read thermometer should register 165°F.</i>
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