Ginger Chicken Meatballs with Bok Choy in Broth
Published Dec 17, 2021
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This Ginger Chicken Meatballs with Bok Choy in Broth recipe is nutrient dense. The bone broth is detoxifying, calming, collagen-rich, and anti-inflammatory. The ginger helps relieve gastrointestinal discomforts, nausea, gas, and inflammation. Bok choy is a dark green vegetable filled with fiber and polyphenols and is beneficial for the health of the gut. And artichokes contain prebiotics and probiotics which can positively impact gastrointestinal microbiome, which can improve immunity, digestion, and nutrient absorption. This recipe will come together fast and keep you healthy year round.
Ginger Chicken Meatballs with Bok Choy in Broth
Ingredients
- 2 pounds (400 g) ground organic chicken
- 2 cloves garlic, , finely grated
- ¾ inch piece fresh ginger root, , peeled (finely grate half of the ginger and thinly slice the other half)
- 1 tablespoon (15 mL) gluten-free soy sauce or coconut aminos
- 4 spring onions, , trimmed and finely chopped, divided
- 2 tablespoons (30 mL) coconut oil
- 5 cups (1.2 L) chicken bone broth
- 1 red chili pepper, , seeded and finely chopped (optional)
- 2 heads bok choy, , leaves separated and halved lengthwise
- 1 cup (260 g) jarred artichoke hearts (packed in water), drained
- Juice of 1 lime
- Sea salt, , to taste
- Freshly ground black pepper, , to taste
- 2-3 cups cooked organic steamed jasmine rice or gluten-free pad Thai or ramen noodles
Instructions
- Mix together ground chicken, garlic, grated ginger, soy sauce, and half of the onions. Take one tablespoon of mixture at a time and shape into balls and place on a plate. When all meatballs are made, refrigerate for 30 minutes.
- Heat oil in a medium-sized saucepan and cook meatballs in 2 batches for about 8 minutes per batch, turning them as they cook to make sure they are lightly browned all over. Transfer to a plate using a slotted spoon. Leave drippings in pan.
- Add bone broth to pan and bring to a simmer. Add browned meatballs and ginger slices and cook for 3 minutes. Add bok choy, artichoke hearts, remaining spring onions, and chili (if using) and simmer for 10 minutes. Meatballs should be cooked through and bok choy tender. Add lime juice. Season with salt and pepper, to taste. Serve in individual bowls over jasmine rice or noodles. Garnish with additional spring onions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
