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Molasses and Ginger Porkballs with Bok Choy
2-3
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 lb
2 ounces ground pork
Jump
2 c
fresh rye or spelt bread crumbs
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3
garlic cloves, minced
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1 tbsp
grated fresh ginger
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finely grated zest of 1 lemon
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1 tsp
heaping spicy smoked paprika
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2 tbsp
minced cilantro sprigs
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1 tbsp
blackstrap molasses
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1 tbsp
honey
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1 tbsp
heaping sea salt
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freshly ground black pepper
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1 tbsp
coconut oil, plus more for cooking bok choy
Jump
3 c
chicken stock
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4
baby bok choy, halved
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In The Naked Cookbook, Tess Ward introduces healthy, nutrient-packed dishes delivering plenty of flavor and satisfaction. 

Baked meatballs are a bit of a revelation; they achieve a pleasing oven-roasted crispness on top, but they are soft and mouthwateringly tender underneath.

Directions

  1. Preheat the oven to 400°F.
  2. Put the ground pork, bread crumbs, garlic, ginger, lemon zest, and paprika in a mixing bowl. Add the cilantro, molasses, honey, salt, and a little pepper. Using your hands, mix together well and then form the mixture into 12 to 14 patties.
  3. Heat the oil in a large skillet, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and add enough stock to come three-quarters of the way up the patties. Bake for 15 minutes.
  4. Meanwhile, heat a little oil in the pan used to cook the patties. Add the bok choy, sliced side down, and fry for a couple of minutes until golden and soft, adding 1 tablespoon of water halfway through to prevent burning.
  5. Ladle the porkballs and cooking liquid into shallow bowls, add the bok choy and a grinding of pepper, and serve.

Reprinted with permission from The Naked Cookbook, copyright © 2016 Tess Ward. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

The Naked Cookbook

Tess Ward

Book Cover