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.