Easy Steamed Chicken Meatballs with Bok Choy & Shiitake (Under 30 Min)

Introduction

Remember those cozy evenings when dinner felt like a warm hug? This Steamed Chicken Meatballs with Bok Choy and Shiitake recipe brings back all those delightful feelings. It’s the kind of meal that’s surprisingly simple to whip up, yet tastes incredibly wholesome and satisfying. Perfect for when you want something good for you without spending hours in the kitchen!

Why You’ll Love This Recipe

• Fast: Ready in under 30 minutes, making it a lifesaver for busy weeknights.
• Easy: Minimal prep and straightforward steaming – no complicated techniques here!
• Giftable: Imagine packing these up in a pretty container for a friend who’s feeling under the weather. They’ll be so touched!
• Crowd-pleasing: The tender meatballs and vibrant veggies are a hit with everyone, from picky eaters to seasoned foodies.

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:

• 1 pound ground chicken: Lean and versatile, the star of our show.
• ¼ cup rolled oats: Our secret ingredient for tender, moist meatballs. They’re way better than breadcrumbs here!
• 1 tablespoon cornstarch: Helps bind everything together and keeps them super tender.
• 1 teaspoon salt: Essential for bringing out all those lovely flavors.
• 1 teaspoon sugar: Just a touch to balance the savory notes.
• 2 green onions, white parts only, chopped: For a subtle oniony kick.
• 1-inch piece fresh ginger, peeled and grated: This is where the magic happens! Ginger adds such a bright, fresh aroma and taste.
• 6 water chestnuts, finely chopped: For a delightful little crunch in every bite.
• 2 tablespoons chicken broth: To add a little moisture and flavor to the meatball mix.
• 2 cups chicken stock: The flavorful base for our steaming liquid.
• 6-8 baby bok choy, halved lengthwise: These beautiful greens will become wonderfully tender.
• 8 ounces shiitake mushrooms, stems removed and halved: Their earthy flavor is just divine.

How to Make It

Alright, let’s get cooking! This is going to be so easy, you’ll want to make it again and again.

1. Mix the Meatball Magic: In a medium bowl, gently combine the ground chicken, rolled oats, cornstarch, salt, sugar, chopped green onions, grated ginger, finely chopped water chestnuts, and the 2 tablespoons of chicken broth. I like to use my hands here – it just feels right! Mix until everything is just combined. Don’t overmix, or your meatballs might get tough.
2. Shape Your Little Gems: Now, roll the mixture into small meatballs, about 1-inch in diameter. They’re like tiny flavor bombs waiting to happen!
3. Prep Your Steamer: Arrange the meatballs in a single layer in a heatproof dish or a steamer basket. Make sure they have a little space between them so they steam evenly.
4. Get the Broth Ready: In a pot or wok, bring the 2 cups of chicken stock to a gentle simmer. You want it nice and steamy!
5. Steam Away: Carefully place the steamer basket with the meatballs over the simmering stock. Pop a lid on top and let them steam for about 10-12 minutes. You want them to be cooked all the way through.
6. Add Veggies to the Party: While the meatballs are steaming, it’s time for our friends, the bok choy and shiitake mushrooms! Add the halved baby bok choy and shiitake mushrooms directly to the simmering stock in the pot. Let them cook for just 3-5 minutes. You want the bok choy to be tender but still have a slight crisp, and the mushrooms to be nice and tender.
7. The Grand Reveal: Carefully remove the steamed meatballs, bok choy, and mushrooms from the steamer and broth.
8. Serve and Enjoy: Arrange everything beautifully in bowls. Ladle some of that incredibly flavorful broth over the top. This is comfort food at its finest!

Substitutions & Additions

Feeling creative? This recipe is super adaptable!

• Ground Turkey or Pork: If you don’t have ground chicken, lean ground turkey or pork works wonderfully too.
• Gluten-Free Oats: For a gluten-free option, simply use certified gluten-free rolled oats.
• Other Veggies: Feel free to toss in some snap peas, broccoli florets, or even some thinly sliced carrots with the bok choy and mushrooms.
• Spice It Up: A pinch of red pepper flakes in the meatball mixture or a drizzle of sriracha before serving can add a lovely kick.
• Sesame Oil: A tiny drizzle of toasted sesame oil over the finished dish adds an amazing nutty aroma.

Tips for Success

A few little secrets to make this recipe absolutely perfect every time:

• Don’t Overmix: Seriously, this is the golden rule for tender meatballs. Just combine the ingredients until they hold together.
• Prep Ahead: You can form the meatballs a day in advance and store them in the fridge. Just make sure to cover them well! The veggies can also be washed and trimmed ahead of time.
• Watch the Steam: Make sure your stock is simmering nicely but not boiling vigorously. A gentle steam is key to tender meatballs.
• Taste Your Broth: Before serving, give the broth a taste. You can adjust the saltiness if needed.

How to Store It

Leftovers? Lucky you! This dish reheats beautifully.

Store any leftover Steamed Chicken Meatballs, Bok Choy, and Shiitake Mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stovetop over low heat or in the microwave. The broth might get a little more concentrated, which is delicious!

FAQs

Can I make the meatballs ahead of time?

Yes! You can form the meatballs and refrigerate them for up to 24 hours before steaming. Just make sure they are well covered.

What if I don’t have a steamer basket?

No worries! You can use a heatproof colander that fits snugly over your pot. Just make sure the water level in the pot doesn’t touch the bottom of the colander.

Can I freeze these meatballs?

Yes, cooked meatballs can be frozen. Once cooled, place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. Store for up to 2-3 months. It’s best to freeze them without the vegetables.