Orange Glazed Meatballs, with Bok Choy

1 # Ground Beef
4 cloves garlic, minced
3 scallions, cut and separating white/green ringlets
1, 1 inch piece of ginger, peeled/diced (*or 1/2 packed tsp. ginger, as a spice)
1/2 c. panko bread crumbs

1 # baby bok choy, washed and coarsely chopped

1 T. Cornstarch
1 Naval Orange, juiced (toss seeds and peel)
1/3 c. sweet chili sauce
1/4 c. ponzu sauce

*Either serve with rice or sesame oil sweet potatoes!  Just make and don't bother with the bok choy part.

1. heat 2 T oil in a large non stick pan (med/high) until hot.  Add: Garlic, ginger, and white scallion ringlets.  Salt/pepper.  Cook stirring frequently for 1-2 minutes, or until soft and fragrant.  Remove and transfer into a large bowl.  Wipe out pan.
2. Add ground beef and breadcrumbs to the bowl of aromatics; season with salt and pepper.  Mix, and form 20 meatballs, about 1 inch diameter.
3. In the original pan, heat 1 T. oil on medium/hot, and add meatballs.  Season, again, with salt/pepper.  Cook 4-6 minutes, until browned on all sides.  Add bok choy and 1/4 cup water.  cook, stirring occasionally, another 4-6 minutes (until balls cooked through, and wilted bok choy).
4. Add orange glaze to the pan (premixed: cornstarch, orange juice, chili sauce, & ponzu sauce).  Season one more time with salt/pepper, and cook 1-2 minutes, or until the liquid has thickened, and meatballs are thoroughly cooked through.  Top with green scallions!

A different meal, but so good...my kids just complain about the small ginger bits in the meatballs...but I love those!