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Wednesday, August 31

Ginger-chicken meatballs with sweet baby broccoli

Garlic, finely grated
1 clove
Chicken, ground
1 pound
Soy sauce, low-sodium
1 tablespoon
Ginger, finely grated
2 tablespoons
Scallions, thinly sliced
4 +
Broth, chicken, low-sodium
½ cup +
1 ½ cup
Oil, olive
2 tablespoons
Broccoli, sweet baby, chopped
1 bunch
Red pepper flakes, crushed
½ teaspoon
Salt, kosher

Pepper, freshly ground

  1. In a medium bowl, use your hands to gently mix the garlic, chicken, soy sauce, ginger, scallions, ½-cup broth until combined. 
  2. Scoop out by the tablespoonful, and form into 1-inch diameter meatballs. 
  3. Heat the oil in a large skillet over medium-high heat. 
  4. Add the meatballs and cook, turning occasionally, until brown all over, about 8 to 10 minutes; transfer to a plate. 
  5. Combine the broccoli and red pepper flakes in a skillet, season with salt and pepper, and cook over medium-high heat until the broccoli is bright green and crisp-tender, about 5 minutes. 
  6. Add the meatballs and remaining 1 ½-cups broth. 
  7. Bring to a boil, reduce heat, and simmer until the meatballs are cooked through and the broccoli is tender, about 5 to 8 minutes. 
  8. Serve with a sprinkling of scallions over the top.

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