Sticky Ginger Chicken Meatballs with Bok Choy & Broccoli

Beautifully tender meatballs made with Inglewood Organic Chicken Mince, coated in a delicious sticky ginger glaze and served with fresh bok choy, broccoli and steamed rice.

A lovely balance of sweet, savoury and fresh flavours!

Serves: 4 | Cooking Time: 40 min

From your OrganicBox:

  • 500g Inglewood Organic Chicken Mince
  • 1 bok choy, chopped, stems and leaves separated
  • 400g broccoli, cut into florets
  • 30g fresh ginger, grated
  • ½ bunch spring onions, finely sliced

From your pantry:

For the meatballs:

  • 1 egg
  • ¼ cup breadcrumbs, plus an extra tablespoon if needed
  • 1 clove garlic, crushed
  • 1 tbsp tamari or soy sauce
  • 1 tbsp olive oil

For the sticky ginger sauce:

  • 3 tbsp tamari or soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • ¼ cup water
  • 1 tsp cornflour mixed with 1 tbsp cold water

To serve:

  • 1 cup uncooked rice
  • Optional sesame seeds

  1. Cook the rice according to packet instructions.
  2. In a large mixing bowl, combine chicken mince, egg, breadcrumbs, garlic, half the grated ginger, half the spring onions and 1 tbsp tamari.
  3. Mix gently until combined. Chicken mince can be quite soft, so add another tablespoon of breadcrumbs if the mixture is too wet.
  4. With slightly damp hands, shape into approximately 16 small meatballs.
  5. Heat olive oil in a large non-stick frying pan over medium heat.
  6. Add meatballs and cook for 8–10 minutes, turning gently until lightly browned on all sides.
  7. Meanwhile, combine remaining ginger, tamari, honey, rice vinegar, sesame oil and water in a small bowl.
  8. Pour the sauce over the meatballs, cover and simmer gently for 5–7 minutes until cooked through. Check that the centre of the meatballs reaches 75°C.
  9. Stir in the cornflour mixture and cook for another 1–2 minutes until the sauce thickens and coats the meatballs.
  10. Steam broccoli and bok choy stems for 3–4 minutes, adding the bok choy leaves for the final minute.
  11. Serve meatballs over steamed rice with the green vegetables.
  12. Spoon over the sticky ginger sauce and finish with remaining spring onions and sesame seeds.

Serving suggestion: Add a squeeze of lime or lemon for a lovely fresh finish.

Vegetarian option: Replace chicken mince with plant-based mince or mashed beans and firm tofu.

Vegan option: Use plant-based mince, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use maple syrup instead of honey.

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