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Chicken Meatballs with Napa Cabbage in Ginger Broth

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 1 1/4 lbs 90-93% Lean Ground Chicken

  2. 1 Large Egg

  3. 1 Teaspoon Salt

  4. 1/2 Teaspoon Ground White or Black Ground Pepper

  5. 2 Tablespoon Peeled and Minced Fresh Ginger Root, Divided

  6. 4 Scallions, Trimmed and Minced

  7. 4 Garlic Cloves, Sliced Thin

  8. 5 Cups Sliced Napa Cabbage

  9. 2 Cups Chicken Stock

  10. 4 Scallions, Trimmed and Cut into 1-inch Pieces

  11. 1 Teaspoon Chili Oil


Combine the ground chicken, egg, salt, pepper, 1 tablespoon ginger, and minced scallions in a bowl. Mix thoroughly. Shape the meat mixture into meatballs of about 1-inch diameter and set aside. In a wok or large skillet, combine the garlic, Napa cabbage, chicken stock, and remaining ginger and bring to a boil. Add the chicken meatballs and scallion pieces, cover, and simmer until the cabbage is tender and meatballs are cooked through, about 5 minutes. Arrange in a bowl and garnish with a small amount of chili oil. Serve warm. Enjoy.


Cabbage is packed with nutrients and it might even help inflammation. Cabbage helps with weight loss, digestion and even helps regulate blood pressure.

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