Ginger Chicken Meatballs With Bok Choy

• 2 cloves garlic, minced
• 1 1/4 pounds ground chicken
• 1 tablespoon soy sauce
• 2 1/2 teaspoons fresh ginger, finely grated
• 4 scallions, thinly sliced (plus more for serving)
• 1 1/2 cups chicken broth
• 2 tablespoons coconut oil
• 1 bunch bok choy, chopped
• 1/2 teaspoon red pepper flakes (** more depending on your heat level)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. In a medium bowl, combine the garlic, chicken, soy sauce, ginger, scallions. (Note: Be careful not to over mix)
2. Scooping out by the tablespoonful, form mixture into 1"-diameter meatballs
3. 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
4. Combine bok choy and red pepper flakes .. along with a pinch each salt & pepper in skillet, and cook over medium-high heat until the greens are crisp & tender (~ 5 minutes)
5. Add the meatballs and broth.
6. Bring the broth to a boil, reduce heat, and simmer until the meatballs are cooked through (~ 5-8 minutes)
7. Serve sprinkled with more scallions

garlic, ground chicken, soy sauce, fresh ginger, scallions, chicken broth, coconut oil, bok choy, red pepper, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/29007-ginger-chicken-meatballs-with-bok-choy (may not work)