Meatball Pho

🥘 Ingredients

• baby bok choy
  1 head
• black pepper
  1 tsp
• garlic
  3 cloves
• ginger
  1 in
• ground beef
  12 oz
• jalapeño
  1 piece
• lime
  1 piece
• mint
  1 bunch
• panko breadcrumbs
  2 tbsp
• pho stock concentrate
  2 tbsp
• rice noodles
  8 oz
• salt
  1 tsp
• scallions
  4 pieces
• vegetable oil
  1 tbsp

🍳 Cookware

• pot
• bowl
• pan

1. 

   1

   Wash and dry all produce. Thinly slice scallions , keeping white and green parts separate. Peel ginger with a spoon, then mince or grate it along with garlic . Cut lime into wedges. Thinly slice baby bok choy leaves and stems. Coarsely chop mint . Seed and mince jalapeño .

   scallions: 4 pieces, ginger: 1 in, garlic: 3 cloves, lime: 1 piece, baby bok choy: 1 head, mint: 1 bunch, jalapeño: 1 piece
2. 

   2

   Heat ½ tbsp vegetable oil in a pot over medium heat. Add half the scallion whites and half the ginger and cook for ⏱️ 30 seconds , until fragrant. Add the pho stock concentrate and 4 cups water. Bring to a boil, reduce to a simmer, and cook for ⏱️ 10 minutes .

   vegetable oil: 1 tbsp, pho stock concentrate: 2 tbsp
3. 3

   Meanwhile, in a bowl , combine ground beef with garlic, panko breadcrumbs , remaining ginger, remaining scallion whites, and a large pinch of salt and black pepper . Add as much jalapeño as you dare. Mix well and form the mixture into bite-sized meatballs.

   ground beef: 12 oz, panko breadcrumbs: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Heat ½ tbsp vegetable oil in a pan over medium heat. Add the meatballs and cook, rotating occasionally, until browned on all sides ⏱️ 5 minutes .
5. 

   5

   Add the meatballs, ⅓ of the rice noodles , and bok choy to the broth. Simmer until the noodles are tender and meatballs are cooked through, about ⏱️ 4 minutes . Taste and season with salt and black pepper as needed.

   rice noodles: 8 oz