Chinese Meatballs

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#13823

Tender Asian-style meatballs made with a combination of pork and shrimp and served with steamed napa cabbage

serves/makes:

ready in:
30-60 minutes

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

directions

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

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.

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

added by

gilcat2

nutrition data

Nutritional data has not been calculated yet.

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