For this meatball recipe, 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, and served alongside delicious Chinese broccoli.
1 garlic clove, finely grated
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
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.
Recipe by The Bon Appétit Test Kitchen,
Calories (kcal) 270Fat (g) 17Saturated Fat (g) 3.5Cholesterol (mg) 100Carbohydrates (g) 8Dietary Fiber (g) 4Total Sugars (g) 1Protein (g) 25Sodium (mg) 620Reviews SectionI think adding chicken broth is a disaster. I see many other people agree with me. Even the chicken without broth made me add gluten free flour to the mixture. Epic fail.AnonymousVancouver 04/24/20Made this for dinner tonight and it was quite tasty! I just found the meatballs a bit too bland, even if I used regular soy sauce instead of reduced-sodium. Good thing I cooked a tester meatball first. I just added salt to the rest of the mixture and it was much better. I, too, was weirded out with putting broth in the chicken mixture bc it was pretty wet to work with. But it was fine as I cooked it. Also added more broth to the final soup as I felt like it didnt have enough.dnnlyrnPhilippines04/19/20I made these exactly as written, chicken broth in the meatballs and all. The broth made the meatballs tender, only took 20 minutes to cook after making the meatballs. I mixed up the chicken and other meatball ingredients a day before. SImilar to how I make crabcakes. This was a delicious lunc for my husband and I. Will make it again!AnonymousThe Villages, FL12/21/19This recipe was amazing. A lot of people said don't use the broth in the meatballs,but you absolutely should. It was soggy but when you fry them it works perfectly. I added extra broth so I put in a little extra ginger and garlic in the broth. This is going to be a staple meal in our house. It was so good.AnonymousGoshen IN03/06/19I would make this recipe again, however, like many of the other reviews I would change quite a few things. Such as, do NOT add chicken broth to the meatball mixer. I added one egg and panko instead. I also, would add bokchoy and shitaki mushrooms. Noodles and a six minute egg would also be a great addition.MichelleCPGarciaDenver03/02/19I think the addition of the stock must be what keeps the meatball tender and soft. I followed the instructions, though I added the stock slowly. I didi have to use a spoon and didn't bother forming balls. It turned out really nicely. Family loved it. Will do it again. If you need more depth of flavor, you can add a drop of sesame oil, or chili oil, etc.AnonymousSavannah11/04/18This was not a very good recipe--too many flaws! The flavor profile was somewhat simplistic. Cut back on the pepper flakes, but add a little five spice powder to the meatball mixture. I followed everyone's suggestions and omitted the stock from the meatballs and the mixture was still unmanageable. Add some panko to the meatball mixture so that you can form meatballs. Even so, the meatballs were a sticky mess to brown. I had to be ever so careful to keep the fond in the bottom of the pot from burning. Add a small amount of stock (1/2 cup) to deglaze and stir up all the browned bits when you toss in the broccoli and pepper flakes. I cooked the meatballs and the entire mixture for about 15 minutes before serving.I have several recipes from Bon Appetit that are WONDERFUL! If this was the first one I had tried I probably wouldn't have tried a second.paulkevin20Minnesota10/12/18I followed the recommendations and did not add the broth to the meatballs. They were easy to for and cooked up beautifully. My one complaint was that the meatballs were dry. I made them with fresh ground boneless skinless chicken breast and I feel that meatballs need a little more fat to be tastier. I added bok choy and was not disappointed. I will definitely make this again but try to tweak the meatballs a little.Like everyone else says, DON’T add water to the meatball mixture (why would they suggest that?!?). Otherwise, great flavor and quick prep for dinner. I used ground turkey and added bok choy and shiitakes. Winner!AnonymousSan Francisco04/19/18OMIT THE CHICKEN BROTH! Please update this recipe to remove the chicken broth from the meatball mixture. I wasted a pound of chicken breast making trying to make this slop.AnonymousWisconsin01/15/18I was so excited to make this, and I am normally very happy with the recipes found on bon appetit, but this was a complete disaster. The 'meatball' mixture was sloppy mush, I had to throw it out. So disappointed.sarahannejacquesmassachusetts01/09/18It's not easy to form ground chicken into a meatball shape without the addition of a starchy element, so I ended up just plopping tablespoons of the chicken mixture (sans broth) into the pan and once they started to firm up would rotate them in the skillet.Made this dish last night and did not add the chicken broth to the meatballs, as the previous commenters noted (which was a good call). My local Whole Foods didn't have Chinese broccoli so I substituted with broccoli rabe, which was a bad choice because it make the broth too bitter. Would have been much better with a bok choy substitute, for those of you whose local stores don't carry specialty produce! The meatballs themselves were delicious, and I would use them in other capacities, maybe with stir fried veggies or noodles.AnonymousNew York, NY11/02/17I am not a fan of ground chicken, but it was really good in this recipe - great flavor and texture. I must agree with Nansky, tho, that the addition of any broth to the meatball mixture would be a huge mistake. The mixture was very wet, even without broth. Skip the broth, but otherwise follow the recipe and you will have a 4 star, great light meal.broomstickArizona via the mid-west10/27/17I was really looking forward to making this. I regretted putting the 1/2 cup broth to the chicken mixture. It was way too much liquid and it all turned to slop. I tried adding bread crumbs to bind it but it was still too sloppy and would not roll into a meatball. Sadly, I had to dump it.
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