Asian ginger-garlic chicken meatballs with Chinese broccoli in a spicy broth – a healthy, comforting dish that’s packed with flavor.
I remember the first time I made this dish. It was a Saturday, lunchtime, and my husband asked what I was making. When I said chicken meatballs, I got the look. The look that says, “I’m not so sure about chicken meatballs.” But fortunately, my husband is willing to try whatever I put in front of him, and he likes most of it. So when I placed a steaming bowl of this in front of him, he dug right in. The result? I’ve made it several more times since.
It’s a healthy dish, made with lean ground chicken, no carbs and very little fat (so it’s a perfect lunch on a day when we’re having braised lamb shanks for dinner). It’s also completely comforting on a chilly day. And it’s like medicine after a night of too much partying. What more could you ask for?
A couple of notes on the recipe: I adapted this from a recipe that appeared in Bon Appetit, but added more garlic and ginger and used the stock a bit differently. The chicken meatballs tend to cook a little flat because ground chicken is pretty soft, but they still taste fabulous. And Chinese broccoli means a trip to the Asian market, so feel free to substitute bok choy or regular broccoli. just watch the cooking time – Chinese broccoli takes a bit longer to cook.
- 2 garlic cloves, finely grated
- 1 lb. ground chicken
- 1 Tbsp. soy sauce
- 1 Tbsp. finely grated ginger
- 4 scallions, minced, plus more for serving
- 2 cups chicken stock
- 2 tablespoons vegetable oil
- ½ bunch Chinese broccoli, chopped
- ¼ teaspoon crushed red pepper flakes, or more to taste
- In a medium bowl, mix together the garlic, chicken, soy sauce, ginger and scallions.
- Heat the oil in a large frying pan over medium heat. Take a bit of the chicken mixture, about 2 tablespoons, and form it into a ball and then add it to the pan. Repeat with remaining chicken.
- Cook meatballs until golden brown, about 8-10 minutes. Transfer meatballs to a plate.
- Add broccoli and red pepper flakes to the pan and cook until the broccoli is bright green but still crisp, about 3 minutes.
- Return the meatballs to the pan and pour in the chicken stock. Bring to a boil, then reduce to a simmer. Simmer until broccoli is tender and meatballs are cooked through, about 5 minutes. Serve topped with more chopped scallions.