Ginger Chicken Meatballs with Broccoli

At lunch today 4 people ate the meal for I cooked for 6! These meatballs smell amazing as they cook and are easily put together.

I used 1/2 ground chicken and 1/2 ground turkey to give more body and avoid adding breadcrumbs. I fried them in a mix of vegetable and sesame oil to brown them, then finished them in the oven.

Ginger-Chicken Meatballs with Chinese Broccoli
Serves: 6 (4 if really hungry)

  1 garlic clove -- finely grated
  2 pounds  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  Broccolini -- chopped
     1/2  teaspoon  crushed red pepper flakes
  Kosher salt and pepper -- 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
1inch-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 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 with rice and sprinkled with more scallions.

Source: Bon Appetit Test Kitchen March 2014