Author Notes
Ground chicken in leaner, but less fat doesn't mean you have to sacrifice flavor - meatballs are loaded with aromatics like scallions & garlic —VeggiesByCandlelight
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Ingredients
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2
cloves garlic, minced
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1 1/4 pounds
ground chicken
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1 tablespoon
soy sauce
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2 1/2 teaspoons
fresh ginger, finely grated
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4
scallions, thinly sliced (plus more for serving)
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1 1/2 cups
chicken broth
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2 tablespoons
coconut oil
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1 bunch
bok choy, chopped
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1/2 teaspoon
red pepper flakes (** more depending on your heat level)
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1/2 teaspoon
kosher salt
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1/2 teaspoon
freshly ground black pepper
Directions
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In a medium bowl, combine the garlic, chicken, soy sauce, ginger, scallions. (Note: Be careful not to over mix)
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Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs
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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
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Combine bok choy and red pepper flakes .. along with a pinch each salt & pepper in skillet, and cook over medium-high heat until the greens are crisp & tender (~ 5 minutes)
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Add the meatballs and broth.
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Bring the broth to a boil, reduce heat, and simmer until the meatballs are cooked through (~ 5–8 minutes)
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Serve sprinkled with more scallions
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