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Lunch recipe · from the recipe book

Ginger-Scallion Turkey Meatballs over Rice

Tender, juicy turkey meatballs with ginger, garlic and scallion, served over fluffy jasmine-style rice with crisp-tender sesame bok choy.

Ginger-Scallion Turkey Meatballs over Rice

Ingredients

  • 1¼ lb560 gGround turkey, 93% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • 3 medium45 gGreen onionsthinly sliced, divided
  • 2½ tbsp grated15 gFresh gingerfinely grated
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gLow-sodium soy saucedivided
  • 2¾ tsp12 gToasted sesame oildivided
  • ½ tsp1 gBlack pepper
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2 cups450 gWater
  • 5¾ cups shredded400 gBok choyhalved lengthwise
  • 2 tsp6 gSesame seeds

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Start the rice: bring the rice and water to a boil in a saucepan, cover, reduce to low and simmer 15 minutes; rest off the heat, covered, 10 minutes.
  3. In a large bowl, mix the egg, breadcrumbs, two-thirds of the green onion, the ginger, the garlic, half of the soy sauce, half of the sesame oil and the black pepper.
  4. Add the ground turkey and mix gently with your hands until just combined; shape into about 20 balls and set them on one half of the sheet pan.
  5. Bake the meatballs 10 minutes.
  6. Meanwhile toss the bok choy with the remaining half of the sesame oil.
  7. Add the bok choy to the empty half of the pan and bake 8 to 10 minutes more, until the meatballs reach 165°F (74°C) in the center and the bok choy is crisp-tender.
  8. Drizzle the bok choy with the remaining half of the soy sauce.
  9. Fluff the rice and divide it among four bowls; top with the meatballs and bok choy, then scatter over the remaining green onion and the sesame seeds.

Check labels: Dairy-free when you buy plain dry breadcrumbs made without milk.

Contains: Egg, Gluten, Soy, Sesame. Some brands contain milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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