Asian chicken meatballs with Chinese broccoli

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.

Asian chicken meatballs and Chinese broccoli in broth

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Asian ginger-garlic chicken meatballs with Chinese broccoli in a spicy broth - a healthy, comforting dish that's packed with flavor.

Author: adapted from Bon Appetit

Recipe type: Main

Cuisine: Asian

Serves: 4 servings

Ingredients

• 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

Instructions

1. In a medium bowl, mix together the garlic, chicken, soy sauce, ginger and scallions.
2. 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.
3. Cook meatballs until golden brown, about 8-10 minutes. Transfer meatballs to a plate.
4. Add broccoli and red pepper flakes to the pan and cook until the broccoli is bright green but still crisp, about 3 minutes.
5. 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.

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