Meet Your New Favorite (Light, Healthy, Totally Spring-Like) Meatball

Yahoo Food
Updated

Rochelle Bilow, photo by Yossy Arefi

When it comes to meatballs, who says that pork and beef get to have all the fun? In this light and healthy recipe, chicken takes center stage: It’s doctored up with plenty of big flavor—garlic, ginger, soy, and scallions—and served with spicy Chinese broccoli to round out the meal. Healthy and fresh, plus easy to pull together on a weeknight, this is your new go-to. Why exactly? Because not only is this a great meatball recipe—it’s a great chicken soup recipe as well.

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GINGER-CHICKEN MEATBALLS WITH CHINESE BROCCOLI 
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, finely grated

  • 1 lb ground chicken

  • 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

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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.

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