Ingredients:

For the Vegetables:

• 1 medium sized onion, peeled and sliced into thick batons

• 2 cloves garlic, peeled and thinly sliced

• 1 fresh red Thai or Fresno chili pepper, thinly sliced

• 2 Tbsp. freshly grated ginger

• 8 heads petite baby bok choy, washed and halved lengthwise

• 1 pint cherry tomatoes, whole

• 7 ounces (half block) firm tofu, drained and cubed

• 2 Tbsp. canola or grapeseed oil

• 1 Tbsp. Night Market Spice Blend 

• ½ tsp. coarse salt

• 2 Tbsp. seasoned rice wine vinegar

For the Meatballs:

• 1 pound ground pork 

• 2 Tbsp. freshly grated ginger

• ¼ cup Greek yogurt 

• 1 egg

• ½ cup panko breadcrumbs

• 1 tsp. coarse salt

• ½ tsp. freshly ground pepper

• 1 ½ Tbsp. Night Market Spice Blend 

• Freshly chopped cilantro to garnish

Directions:

• Preheat oven to 400°F.

• In a large mixing bowl, toss all vegetable ingredients together and mix thoroughly. Allow to marinate while you prepare the meatballs.

• Add all meatball ingredients to a large mixing bowl and gently work together with your hands until everything is just incorporated, taking care not to overwork the mixture.

• Wet your hands with a bit of cold water and begin to roll meatball mixture. You should get about sixteen evenly sized meatballs. Continue to wet your hands in order to avoid stickiness throughout the process.

• Using two well oiled half size sheet pans, distribute the meatballs, leaving plenty of space to weave the marinated vegetables between the balls. Bake for fifteen minutes.

• After fifteen minutes, remove the meatballs from the pans and reserve in a warm spot.

• Return the vegetables to the oven for an additional 10 to 15 minutes or until the tomatoes begin to burst and the bok choy starts to caramelize. When the vegetables are finished, toss with the meatballs and freshly chopped cilantro.