Chicken Ginger Meatballs w Asian Greens
- 1 garlic clove, finely grated
- 1 lb ground chicken (this also works well with ground pork)
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons finely grated ginger
- 4 scallions, thinly sliced, plus more for serving
- 2 cups low-sodium chicken broth, divided
- 2 tablespoons vegetable oil
- 1/2 bunch Chinese broccoli, chopped
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt, freshly ground pepper
Preparation
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.