Name: Ginger Chicken Meatballs with Chinese Broccoli
Total time: 40 min
Ingredients: 1 garlic clove; ground chicken; reduced-sodium soy sauce; ginger; scallions; chicken broth; vegetable oil; Chinese broccol; crushed red pepper flakes; Kosher salt, freshly ground pepper

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Ground chicken is leaner than other meats, but less fat doesn’t mean you have to sacrifice flavor—these meatballs are loaded with aromatics like scallions, ginger and garlic.

Ingredients

1 garlic clove
ground chicken
reduced-sodium soy sauce
ginger
scallions
chicken broth
vegetable oil
Chinese broccol
crushed red pepper flakes
Kosher salt, freshly ground pepper

Instructions

Using your hands or a rubber spatula, gently mix garlic, chicken, soy sauce, ginger, 4 scallions, and ½ cup broth in a medium bowl just to combine. Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs.
Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. Transfer to a plate.
Combine broccoli and red pepper flakes in same skillet, season with salt and pepper, and cook over medium-high heat until broccoli is bright green and crisp-tender, about 5 minutes. Add meatballs and remaining 1½ cups broth. Bring broth to a boil, reduce heat, and simmer until meatballs are cooked through and broccoli is tender, 5–8 minutes. Serve sprinkled with more scallions.

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Ginger Chicken Meatballs with Chinese Broccoli