Preheat oven to 375 degrees and line a baking sheet with foil. Thoroughly rinse produce and pat dry. Thinly slice green onions on a bias (angle). Coarsely chop garlic. Chop cilantro. Slice red Fresno chile into thin rounds, removing seeds. Cut baby bok choy in half lengthwise, from leaves down through the root (which is done to keep its integrity during the cooking process).

Bring small pot with 1 cup of water to a boil. Stir in Jasmine rice. Reduce heat and simmer for 10 minutes, or until rice is almost tender, but not yet finished cooking. Drain and cool. Season with a pinch of salt and pepper and fluff rice with a fork. 

In a large mixing bowl, combine ground turkey, cooled rice, half of the green onions, half of the garlic, half of the ginger (with some of the juice), half of the Hoisin sauce, and half of the cilantro. Season with a pinch of salt and pepper and mix well with your hands or a spatula.

Use your hands to roll the mixture into 6 meatballs (or 12, if smaller meatballs are preferred). Place on baking sheet and cook for 12-15 minutes, or until meatballs are golden brown and internal temperature is at least 165 degrees. (If making smaller meatballs, check after 8 minutes to ensure they don’t overcook.)

Heat 2 tsp. of olive oil in medium pan over medium-high heat. Add remaining garlic, ginger, and green onions to the pan, reserving some green onions for garnish. Sauté for 1 minute and then add baby bok choy. Cook for 2-3 minutes, or until bok choy is wilted and fork tender.

Place 3 (or 6) meatballs in a straight line on a plate. Arrange two pieces of bok choy next to the meatballs, propping them against each other on an angle. Garnish the meatballs with red chili and the remaining green onions and cilantro. Add remaining Hoisin to the plate for dipping.