Ginger-Coriander Turkey Meatballs with Herb Sauce

Steps

1. Make the rice: bring the rice and 520 g of the water to a boil in a saucepan, cover, reduce the heat to low and simmer 15 minutes, then rest off the heat, covered, for 10 minutes. Set aside the remaining 30 g of water for the bok choy.
2. While the rice cooks, make the meatball mix: in a bowl stir together the egg, breadcrumbs, half the green onion, the grated fresh ginger, the garlic, the ground coriander, the ground ginger and half the soy sauce. Add the ground turkey and mix gently with your hands until just combined.
3. Shape the turkey mixture into 20 balls, about 1.5 inches each; wash your hands after handling raw turkey.
4. Heat half the canola oil in a large skillet over medium heat. Add the meatballs and brown on all sides, about 8 minutes, then cover and cook 4 to 5 minutes more, until the centers reach 165°F (74°C). Move them to a plate.
5. Make the herb sauce: finely chop the cilantro and mint, then stir them into the yogurt with the lime juice, honey and salt.
6. Add the remaining half of the canola oil to the skillet, lay in the bok choy cut side down and cook 3 minutes until browned. Add the remaining half of the soy sauce and the reserved 30 g of water, cover and steam 1 to 2 minutes until tender-crisp.
7. Return the meatballs to the skillet and toss to coat in the pan juices.
8. Fluff the rice and divide among 4 bowls. Top with the bok choy and meatballs, spoon over the herb sauce and scatter with the remaining half of the green onion.