Name: Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: Asian-Inspired
Ingredients: For the Chicken Meatballs:; 1 lb ground chicken; 2 cloves garlic, minced; 1 tablespoon grated ginger; 2 scallions, finely chopped; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 egg; ¼ cup panko breadcrumbs; Salt and black pepper, to taste; For the Vegetables:; 4 baby bok choy, halved or quartered; 1 cup fresh shiitake mushrooms, sliced (stems removed); Optional: carrot ribbons or napa cabbage; For Serving:; Soy sauce or tamari; Chili oil or sesame seeds; Steamed rice or rice noodles (optional)

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Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms is a light, comforting dish I love to make when I’m craving something nourishing yet flavorful. The chicken meatballs are tender and juicy, steamed gently alongside earthy mushrooms and crisp bok choy. It’s one of those meals that feels wholesome and cozy, perfect for any day when I want something simple but satisfying.

Why You’ll Love This Recipe

I love this dish because it’s both healthy and full of umami flavor. The steaming keeps the meatballs incredibly moist without any added oil, and the combination of bok choy and shiitake mushrooms brings a nice balance of texture and richness. It’s a one-bowl kind of meal that’s clean, delicious, and very easy to prep ahead. Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken meatballs:

Ground chicken
Garlic (minced)
Ginger (grated)
Scallions (finely chopped)
Soy sauce
Sesame oil
Egg
Panko or breadcrumbs
Salt and pepper

For the vegetables:

Baby bok choy (halved or quartered)
Fresh shiitake mushrooms (stems removed, caps sliced)
Optional: carrot ribbons or napa cabbage for variety

For serving:

Soy sauce or tamari
Chili oil or sesame seeds
Steamed rice or rice noodles (optional)

Directions

I start by mixing the ground chicken with garlic, ginger, scallions, soy sauce, sesame oil, egg, breadcrumbs, salt, and pepper in a bowl until just combined.
I form the mixture into small meatballs, about 1½ inches wide.
In a steamer basket or bamboo steamer, I arrange a layer of bok choy and mushrooms, then nestle the meatballs on top. I line the steamer with parchment or cabbage leaves if needed to prevent sticking.
I steam everything over simmering water for about 15–18 minutes, or until the meatballs are fully cooked (internal temperature reaches 165°F or 74°C).
I serve the meatballs hot with the steamed veggies and a drizzle of soy sauce or chili oil.

Servings and timing

This recipe serves 4. It takes about 20 minutes to prep and 15–18 minutes to cook, so everything’s ready in just over 30 minutes.

Variations

I sometimes add water chestnuts or finely chopped mushrooms to the meatballs for more texture.
A splash of rice vinegar or lime juice gives the dish a bright finish.
I’ve served this over rice noodles or jasmine rice for a heartier meal.
For extra flavor, I steam everything in a broth instead of plain water.
I mix in chopped cilantro or Thai basil when I want a more aromatic version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently steam or microwave the meatballs and veggies with a splash of water to keep everything moist. I avoid freezing this dish, as the texture of steamed meatballs is best fresh. Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms

FAQs

Can I use ground turkey instead of chicken?

Yes — I often swap in ground turkey and it works just as well. Just make sure it’s not too lean to keep the meatballs tender.

Can I bake or pan-fry the meatballs instead?

Absolutely. When I’m not steaming, I bake them at 375°F for about 18–20 minutes or pan-fry them until golden and cooked through.

Do I need a steamer to make this?

Not necessarily. I use a metal colander or a heat-safe plate in a pot with a lid if I don’t have a steamer basket.

What other vegetables can I use?

I love using napa cabbage, spinach, or broccoli florets when I don’t have bok choy on hand.

How do I make the meatballs extra juicy?

I keep the mixture moist with a bit of sesame oil and avoid overmixing. A small amount of water or broth added to the meat mixture also helps.

Conclusion

Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms is a beautifully simple dish that feels both nourishing and flavorful. The combination of tender meatballs and steamed vegetables creates a comforting, balanced meal I can feel good about. Whether I’m cooking for family or meal prepping for the week, this dish always brings a warm, satisfying result.