Chinese Meatballs Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 pound lean ground pork
1/4 pound shrimp -- minced
1/4 cup water chestnuts -- minced
1 teaspoon fresh ginger root -- minced
1 whole green onion -- minced
3 tablespoons soy sauce -- divided
1 tablespoon white wine
1/2 teaspoon salt
1 teaspoon sugar -- divided
3 tablespoons cornstarch -- divided
1 egg -- lightly beaten
2 tablespoons oil
1 1/2 cup chicken broth
1 head Napa cabbage
1 teaspoon sesame oil

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Directions:

Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg. Make twelve meatballs.

Heat oil in wok. Add meatballs; cook 6-8 minutes, until browned, stirring occasionally. Transfer meatballs to 5-qt saucepan; discard drippings. Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Meanwhile, core cabbage. Cut base of leaves into 2" squares. Cut leafy tops in half. Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter. Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened. Add sesame oil and serve over meatballs.

NOTES : Don't let the long instructions fool you. This isn't hard, and it's very, very good!

This recipe from CDKitchen for Chinese Meatballs serves/makes 6

Recipe ID: 13823

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