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Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms – A Healthy and Flavorful Comfort Dish

Discover Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms – healthy, flavorful, and easy to make

Ingredients

Scale
  • For the Meatballs
  • 1pound ground chicken (or turkey)
  • ¼ cuprolled oats
  • 1 tablespooncornstarch
  • 1 teaspoonsalt
  • 1 teaspoonsugar
  • 2green onions, white parts only, chopped
  • 1-inch piece fresh ginger, peeled and grated
  • 6water chestnuts, finely chopped
  • 2 tablespoonschicken broth (for moisture)
  • For the Broth and Vegetables
  • 2 cupschicken stock
  • 6–8baby bok choy, halved lengthwise
  • 8 ouncesshiitake mushrooms, stems removed and halved
  • Optional Garnish
  • Drizzle of sesame oil
  • Fresh green onions, thinly sliced

Instructions

  1. 1. Prepare the Aromatics
  2. In a food processor, add the ginger, green onions, and water chestnuts. Pulse until finely chopped, then transfer the mixture to a large mixing bowl.
  3. 2. Make the Meatball Mixture
  4. Add the ground chicken, rolled oats, cornstarch, salt, sugar, and chicken broth to the bowl with the aromatics.
  5. Using your hands or a sturdy wooden spoon, mix everything together vigorously for 2–3 minutes until the mixture becomes sticky and cohesive.
  6. This helps the meatballs hold their shape while remaining tender after cooking.
  7. 3. Shape the Meatballs
  8. Lightly wet your hands to prevent sticking, then divide the mixture into 8 equal portions (or more for smaller sizes).
  9. Shape each portion into a round ball and place on a plate or tray.
  10. 4. Steam the Meatballs
  11. Arrange the meatballs in a large, deep skillet or steam-safe pan. Pour in 2 cups of chicken stock, allowing the liquid to come about halfway up the sides of the meatballs.
  12. Cover with a tight-fitting lid and bring to a gentle simmer over medium heat.
  13. Steam for 20 minutes, or until the meatballs are nearly cooked through.
  14. 5. Add the Vegetables
  15. Once the meatballs are mostly cooked, add the bok choy halves and shiitake mushrooms to the pan.
  16. Cover again and continue cooking for 12–15 minutes, or until the vegetables are tender and the meatballs reach an internal temperature of 165°F (74°C).
  17. 6. Serve and Garnish
  18. Divide the meatballs, mushrooms, and bok choy among bowls.
  19. Ladle the fragrant broth over the top and drizzle with a touch of sesame oil.
  20. Garnish with fresh green onions for brightness. Serve warm.
  • Author: Chef mia