Baked Meatballs with Sautéed Broccoli & Bok Choy

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Leftovers for my hubby's lunch! This little meatball dish turned out very tasty although it is a lot of points.

Leftovers for my hubby’s lunch! This little meatball dish turned out very tasty although it is a lot of points.

I pulled this rabbit out of a hat last night. Fearing we’d had to eat out, I found a mix of beef, pork and lamb sitting in my freezer — perfect for meatballs!  I used an Atkins recipe, so it’s low carb, high in fat and protein. A mix that is not as Weight Watchers friendly as I’d like.  But if you have the points, it is very yummy.

The broccoli/bok choy dish is a modified version from Martha Stewart. I tried to make this from memory as both my iPad and iPhone were dead. Turns out I didn’t include the garlic, ginger or soy sauce. But thankfully I thought of using red pepper flakes.  Delish!

I ended up serving 1/2 of a hot-house tomato on the side — just to add a splash of color to our plate. It added a couple of carbs, but since I did my muscle workout, I had a few to spare.

Baked Meatballs with Sautéed Broccoli & Bok Choy
Net Carbs: 7
Weight Watchers PointsPlus: 13
Servings: 6 (You’ll have 2 leftover servings of the meatballs)

Meatball Ingredients

  • 1 tbsp. olive oil
  • 1/2 green onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 lbs. ground veal
  • 1/2 lbs. ground beef
  • 1/2 lbs. ground pork
  • 1/2 c grated Parmesan cheese
  • 2 eggs
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Sautéed Broccoli & Bok Choy Ingredients*

  • 1 lbs. bok choy
  • 1 lbs. broccoli
  • 1 tbsp. olive oil
  • 1 tsp sea salt (or to taste)
  • 1/2 tsp. black pepper
  • 1 tsp. red pepper flakes


  • Preheat your oven to 375 F.
  • In a skillet, heat 1 tbsp. of olive oil and add the onion, cooking onion for 5 minutes or until onion is soft. Stir frequently to prevent burning. Add in 3 cloves of minced garlic and cook for another minute.
  • Transfer the garlic and onion to a bowl and add in veal, pork, beef, cheese, eggs, salt and pepper. Mix ingredients.
  • Take pieces of the mixture and roll into golf ball size meatballs. Place meatballs in a 2-1/4″ deep roasting pan.
  • Bake for 20-25 minutes.
  • Meanwhile, cut the white stalks from the bok choy into 1-inch pieces and coarsely chop the green leaves. Keep the stalks separated from the green leaves.
  • Cut broccoli into bite size florets.
  • Using your large skillet, boil 1/2 c water. Add the broccoli and the bok choy stalks, reserving the leaves for later and cover. Simmer over medium-low until broccoli is bright green, about 5 minutes. Uncover, cook on high until remaining water evaporates, 2-4 minutes.
  • Add bok choy greens, remaining olive oil, salt, pepper and red pepper flakes and toss often, cooking for about 2 minutes.

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  1. Pingback: Homemade, Low Carb Marinara Sauce | Dot to Trot

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