Ginger-chicken meatballs in broth with greens from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 218) by Diana Henry

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Notes about this recipe

  • averythingcooks on February 07, 2024

    These meatballs were perfect for last night's pan of glazed meatballs + veg & noodles. A generous amount of garlic & ginger + soy sauce for moistening provided good flavour. I always par-bake meatballs before adding to sauces and I did add a small handful of fresh breadcrumbs...and oh yes...I made them with ground pork :)

  • hillsboroks on May 02, 2020

    This dish had a good flavor punch and was relatively easy to put together once all the ingredients were chopped and measured. I did not want as much liquid in the end dish so I halved the stock and it was perfect served over rice. I ground boneless, skinless chicken thighs in the food processor for the meatballs and left them in the refrigerator for about an hour before browning them. I had a lot of pak choi from my CSA box to use up as well as Hakurei turnips. I added large matchstick size pieces of the turnips to the pan with the pak choi and they cooked perfectly. We did add a bit of fish sauce to our bowls at the table and it brought the taste up to perfection.

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