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1. Preheat oven to 375°F. Mist a 13 x 9-inch roasting pan with cooking spray. Line 1 side of pan with a 10-inch length of parchment paper; fold and crumple all 4 edges to make 2-inch-tall rimmed sides, resembling a shallow bowl. (Or use a piece of foil to create a shallow bowl shape on one side of sheet.)
2. In a large bowl, mix together beef, spinach, onions, egg, bread crumbs, half of garlic, ginger, 1/4 tsp black pepper and 1/8 tsp salt. Shape by heaping 1 tbsp into balls. Arrange in a single layer in parchment or foil “bowl.” Bake for 8 minutes.
3. Meanwhile, in a separate large bowl, toss together bok choy, mushrooms, 1 tbsp soy sauce, safflower oil, sesame oil, pepper flakes (if using) and remaining half of garlic, ¼ tsp black pepper and 1/8 tsp salt. Remove pan from oven; arrange bok choy mixture in single layer on remaining half of pan. Return to oven; bake for 10 minutes.
4. Meanwhile, in a small bowl, whisk together tomatoes, vinegar, maple syrup, potato starch and remaining 3 tbsp soy sauce until smooth.
5. Remove pan from oven; pour tomato mixture over meatballs and stir. Stir bok choy mixture. Return to oven; bake until meatballs reach 160°F when tested with an instant-read thermometer in centers, sauce is slightly thickened and vegetables are tender and lightly browned, 5 to 8 minutes. Divide meatballs and bok choy mixture among plates; drizzle meatballs with any sauce left in parchment.
Tip: Squeeze the thawed spinach in a clean tea towel to remove as much liquid as possible; this gives the meatballs the best texture and flavor.
- Serving Size 1/6 of recipe
- Calories 267
- Carbohydrate Content 22 g
- Cholesterol Content 80 mg
- Fat Content 11 g
- Fiber Content 4 g
- Protein Content 21 g
- Saturated Fat Content 3.5 g
- Sodium Content 618 mg
- Sugar Content 11 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 2 g