There’s something profoundly comforting about a dish that feels both nourishing and gently sophisticated, like a warm hug from the inside out. Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms is one of those recipes that takes me straight back to the kitchen of my beloved Mama Lou. I can almost hear the soft hiss of the steamer and smell the mingling aromas of fresh ginger and garlic, while my sister Ouma and I waited eagerly for the meal to be ready. This dish is a beautiful blend of textures and flavors, simple yet deeply satisfying, and it carries with it a story of family, tradition, and the joy of cooking together.
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Why You’ll Love This Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms
What makes this recipe so close to my heart is how it balances wholesome ingredients with delicate flavors, all coming together in a way that feels both light and hearty. When Mama Lou first taught me the art of steaming meatballs, she emphasized patience and respect for the ingredients — a lesson that has stayed with me. These meatballs are tender and juicy, infused with the umami richness of shiitake mushrooms and the fresh, slightly peppery crunch of bok choy. Plus, steaming is a gentle cooking method that preserves the nutrients and keeps everything moist, which is perfect for a family meal where everyone needs a little comfort without heaviness.
Another reason I adore this dish is the way it brings my sister and me closer. Ouma and I often take turns stirring the mixture or arranging the greens just so in the steamer basket, sharing stories and laughter. It’s more than just a recipe; it’s a ritual that connects us to our roots and to Mama Lou’s kitchen, where food was always a language of love.
Ingredients You’ll Need for This Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms
- 1 pound ground chicken (preferably thigh for extra juiciness)
- 1 cup fresh shiitake mushrooms, stemmed and finely chopped
- 2 cups baby bok choy, trimmed and halved
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, for deeper flavor)
- 1 teaspoon sesame oil
- 1 large egg, lightly beaten
- 1/4 cup panko breadcrumbs (substitute with almond flour for gluten-free)
- Salt and freshly ground black pepper to taste
- 1 tablespoon cornstarch (helps bind the meatballs)
- 1/2 cup chicken broth (for steaming base)
Nutrition Facts
- Calories: Approximately 280 per serving (serves 4)
- Protein: 26g
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 2g
- Sodium: 550mg (can be reduced by using low-sodium soy sauce)
Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms A Healthy Flavorful Delight
Learn how to make delicious Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound ground chicken (preferably thigh for extra juiciness)
- 1 cup fresh shiitake mushrooms, stemmed and finely chopped
- 2 cups baby bok choy, trimmed and halved
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, for deeper flavor)
- 1 teaspoon sesame oil
- 1 large egg, lightly beaten
- 1/4 cup panko breadcrumbs (substitute with almond flour for gluten-free)
- Salt and freshly ground black pepper to taste
- 1 tablespoon cornstarch (helps bind the meatballs)
- 1/2 cup chicken broth (for steaming base)
Instructions
- Prepare your ingredients first by finely chopping the shiitake mushrooms and halving the bok choy. This is a moment to appreciate the colors and textures that will soon come alive in the dish.
- In a large mixing bowl, combine the ground chicken, chopped shiitake mushrooms, minced garlic, grated ginger, and sliced green onions. This mixture brings together the earthy, fresh, and aromatic elements that remind me of Mama Lou’s kitchen.
- Add the soy sauce, oyster sauce (if using), sesame oil, beaten egg, panko breadcrumbs, cornstarch, salt, and pepper. Use your hands to gently but thoroughly mix everything until just combined. Be careful not to overmix — tender meatballs come from a light touch.
- Form the mixture into meatballs about 1 ½ inches in diameter. I like to make them uniform so they cook evenly, and it’s a perfect chance for a little bonding if you have family or friends helping.
- Arrange the bok choy halves on the bottom of a heatproof steaming basket or plate. Place the meatballs on top, leaving a bit of space between each to allow steam circulation.
- Fill your steamer pot or wok with about 2 inches of water or chicken broth and bring it to a gentle boil over medium-high heat.
- Carefully place the steaming basket or plate over the boiling water, cover with a lid, and steam for about 15-18 minutes. The meatballs should be firm to the touch and reach an internal temperature of 165°F. The bok choy will be tender but still crisp, just how Mama Lou liked it.
- Once done, remove from heat and let the dish rest for a couple of minutes before serving. The aromas will fill your kitchen, and you might catch yourself smiling at the memories.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms
- Prepare your ingredients first by finely chopping the shiitake mushrooms and halving the bok choy. This is a moment to appreciate the colors and textures that will soon come alive in the dish.
- In a large mixing bowl, combine the ground chicken, chopped shiitake mushrooms, minced garlic, grated ginger, and sliced green onions. This mixture brings together the earthy, fresh, and aromatic elements that remind me of Mama Lou’s kitchen.
- Add the soy sauce, oyster sauce (if using), sesame oil, beaten egg, panko breadcrumbs, cornstarch, salt, and pepper. Use your hands to gently but thoroughly mix everything until just combined. Be careful not to overmix — tender meatballs come from a light touch.
- Form the mixture into meatballs about 1 ½ inches in diameter. I like to make them uniform so they cook evenly, and it’s a perfect chance for a little bonding if you have family or friends helping.
- Arrange the bok choy halves on the bottom of a heatproof steaming basket or plate. Place the meatballs on top, leaving a bit of space between each to allow steam circulation.
- Fill your steamer pot or wok with about 2 inches of water or chicken broth and bring it to a gentle boil over medium-high heat.
- Carefully place the steaming basket or plate over the boiling water, cover with a lid, and steam for about 15-18 minutes. The meatballs should be firm to the touch and reach an internal temperature of 165°F. The bok choy will be tender but still crisp, just how Mama Lou liked it.
- Once done, remove from heat and let the dish rest for a couple of minutes before serving. The aromas will fill your kitchen, and you might catch yourself smiling at the memories.
Tips for Making the Best Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms
Cooking this dish has been a journey of rediscovering the little things that elevate flavors and textures. Here are some of my personal tips that I learned from years of cooking alongside Mama Lou and sharing meals with Ouma:
- Use fresh, high-quality chicken: Ground chicken thigh adds a richer taste and keeps the meatballs juicy. Breast meat can be used but may result in drier meatballs.
- Don’t skip the mushrooms: Shiitake mushrooms bring a wonderful umami depth. If fresh aren’t available, dried shiitake rehydrated in warm water works beautifully, just chop fine.
- Keep your hands wet when forming meatballs: This prevents the mixture from sticking and helps shape smooth, tender meatballs.
- Steaming time is key: Over-steaming can make the meatballs tough and the bok choy soggy. Keep an eye on the clock, and trust your senses.
- Make it your own: Mama Lou was all about adapting recipes to what we had on hand. Swap bok choy for baby spinach or napa cabbage, and feel free to add a splash of chili oil for heat if you like.
Serving Suggestions and Pairings
When I sit down to enjoy Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms, I love to keep things simple so the delicate flavors shine. Here are some pairings that bring out the best in this dish:
- Steamed jasmine rice or fluffy brown rice for a wholesome base
- A light dipping sauce made with soy sauce, a squeeze of lime, and a touch of chili flakes
- Pickled vegetables or kimchi for a tangy contrast
- Lightly sautéed garlic green beans or snap peas for extra crunch
- For a heartier meal, a side of miso soup or a clear broth with scallions
Sharing this meal with Ouma, we often reminisce about how Mama Lou would have loved to see us carry forward her love for simple, honest cooking. Every bite feels like a celebration of those moments.
Storage and Reheating Tips
This dish is wonderful for meal prep or leftovers, but steaming has a way of making things best when fresh. Here’s how to keep your Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms tasting their best:
- Store leftover meatballs and bok choy separately in airtight containers in the refrigerator for up to 3 days.
- Reheat gently by steaming again for 5-7 minutes or microwaving covered with a damp paper towel to retain moisture.
- If freezing, place meatballs on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Thaw overnight in the fridge before reheating.
- Keep bok choy fresh by blanching briefly before freezing, though it’s best fresh when possible.
Frequently Asked Questions
What are the main ingredients for Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms?
The main ingredients for Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms?
The total time to make Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms ahead of time?
Yes, Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms?
Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms suitable for special diets?
Depending on the ingredients used, Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Steamed Chicken Meatballs with Bok Choy and Shiitake Mushrooms is more than just a recipe to me; it’s a living memory of Mama Lou’s gentle hands guiding me and Ouma in the kitchen, teaching us that cooking is an act of love and tradition. Every time I prepare this dish, I feel connected to those quiet moments of family, the warmth of home, and the simple joy of sharing food made with heart. I hope this recipe brings you the same comfort and connection, inviting you to slow down, savor the flavors, and maybe even create your own cherished memories around the table.
