Chinese Meatballs
Chinese food just got more fun to make with this Chinese meatball recipe. Pork and shrimp make this homemade meatball recipe an interesting alternative to your traditional Chinese food.
Notes
If you enjoyed this recipe, check out this collection of 16 super simple meatball recipes!
Cooking Time50 min
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
- 1 tablespoon white wine
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons cornstarch
- 1 egg, lightly beaten
- 2 tablespoons oil
- 1 1/2 cup chicken broth
- 1 head Napa cabbage
- 1 teaspoon sesame oil
Instructions
- Combine pork, shrimp, water chestnuts, ginger, green onion, 1 tablespoon soy sauce, wine, salt, 1/2 teaspoon sugar, 1 tablespoon cornstarch, and egg.
- Mold meat into twelve meatballs and heat oil in wok.
- Add meatballs and cook for 6 to 8 minutes, until browned, stirring occasionally.
- Transfer meatballs to 5-quart saucepan; discard drippings.
- Add chicken broth, 2 tablespoons soy sauce and 1/2 teaspoon sugar.
- Bring to a boil and reduce heat to low, cover, and simmer for about 30 minutes.
- Meanwhile, core cabbage, cut base of leaves into 2" squares, cut leafy tops in half and place over meatballs; cover and simmer for 10 minutes more.
- Transfer meatballs and cabbage to serving platter and blend 2 tablespoons cornstarch and 3 tablespoons water, and stir into pan juices cooking until slightly thickened.
- Add sesame oil and serve over meatballs.
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