The picture won’t do it justice. I took it with my phone before they were cooked.
The Facebook has gone all sorts of nuts wanting to know what it is. It was fast, healthy, and easy.
So, this is what it is…
- 3 cloves garlic, minced
- ¼ inch ginger root, minced
- 1 lime, halved
- 4 scallions, chopped
- 6 oz. baby bok choy
- 6 oz chinese broccoli (use broccolini, or even broccoli if you can't find chinese broccoli)
- 12 oz. ground beef (or turkey, or chicken, or bison)
- 2 tablespoons soy sauce
- 1 teaspooon gochujang sauce, divided (substitute a wasabi/water paste if you don't have gochujang)
- 1 tablespoon sesame oil
- ¼ cup all-natural peanut butter
- 1 teaspoon honey
- Preheat oven to 450.
- In a large bowl, combine meat with 1 tablespoon soy sauce, ½ of gochujang sauce, ½ of garlic, ½ of ginger, and ½ of chopped scallions. Season with salt and pepper. Using your hands, gently mix well and form into 10-12 meatballs. Arrange in a single layer on ⅓ of a foil-lined baking sheet.
- Season greens: Chop bok choy and broccoli into bite-sized pieces. Toss in a large bowl with sesame oil, remaining garlic, ginger, and scallions. Season with a little salt and pepper. Arrange in a single layer on remaining ⅔ of foil-lined baking sheet.
- Roast meatballs and greens in oven until meatballs are browned and greens are tender and starting to crips. (About 12 minutes)
- Make Peanut Sauce: Whisk together peanut butter, honey, juice of 1 lime, remaining soy sauce, and as much of the remaining gochujang sauce as you want (you can substitute wasabi here). Slowly whisk in 2-4 tablespoons of HOT water (until you get desired consistency). Add salt and pepper to taste.
- Serve meatballs atop the greens with peanut sauce drizzled/poured (depending on your affinity for it) on top of all of it.