Ginger-Chicken Meatballs with Chinese Broccoli

There was no Chinese broccoli available, so I used regular. Cut it into florets to fit in the bowl with the rest. 

 1 garlic clove -- finely grated
 1 lb  ground chicken
 1 Tablespoon  reduced-sodium soy sauce
 2  teaspoons  ginger -- finely grated
 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 1/2 cup broth in a medium bowl just to combine. Scooping out by the tablespoonful, form mixture into 1 in-diameter meatballs. >>The broth makes this mixture very soft and it needs to be handled carefully.

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 1 1/2 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.

>>I served in a bowl with rice on the bottom and the broth poured over the whole. Delicious! 

Source: Bon Appetit March 2014