orange-glazed meatballs and bok choy with blue apron!

1⅛ Pounds Ground Beef
1½ Cups Long Grain Brown Rice
4 Cloves Garlic
3 Scallions
1 Navel Orange
1 Pound Baby Bok Choy
1 1-Inch Piece Ginger
1 Tablespoon Cornstarch
⅓ Cup Sweet Chili Sauce
¼ Cup Panko Breadcrumbs
¼ Cup Ponzu Sauce

In a small pot, combine the rice, a big pinch of salt and 3 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Halve the orange and squeeze the juice into a medium bowl, straining out the seeds; discard the orange halves. To make the orange glaze, add the ponzu sauce, sweet chili sauce and cornstarch to the bowl of orange juice; whisk until thoroughly combined.

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Remove from heat and transfer to a large bowl. Wipe out the pan.

While the rice continues to cook, add the ground beef and breadcrumbs to the bowl of cooked aromatics; season with salt and pepper. Mix until just combined. Using your hands, form the mixture into 18 to 20 equal-sized meatballs.

In the pan used to cook the aromatics, heat 1 tablespoon of oil on medium until hot. Add the meatballs; season with salt and pepper. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Add the bok choy and ¼ cup of water. Cook, stirring occasionally, 4 to 6 minutes, or until the meatballs are cooked through and the bok choy leaves have wilted.

Add the orange glaze (stirring just before adding) to the pan of meatballs and bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid has thickened and the meatballs are thoroughly coated. Remove from heat and season with salt and pepper to taste. Divide the cooked rice and finished meatballs and bok choy between 4 plates. Garnish with the green tops of the scallions. Enjoy!

This post is in partnership with Blue Apron. Thanks for reading!