Beef / Pork

Chinese Meatballs with Cabbage is for Dinner.

Chinese Meatballs with Cabbage takes several minutes to prepare.

Chinese Meatballs with Cabbage takes several minutes to cook.

Chinese Meatballs with Cabbage makes 4 servings.

The ingredients for Chinese Meatballs with Cabbage are:

1lb ground lean pork (I ground my own lean pork on my kitchenaid grinder)
2 scallions, chopped
1 TBS Hoisin sauce*
1 TBS Minced Ginger
1 garlic clove, crushed
1/2 cup oats
1 egg

1 head Napa cabbage, shredded (I used the slicer attachment on my food processor)
1 TBS rice wine vinegar
3 TBS Low sodium Soy sauce
1 tsp sesame oil*
1/2 tsp brown sugar*
Salt/pepper
1 TBS cornstarch* w/2 TBS water, mix, set aside
1/2 cup water - for thinning the sauce (may not use all of it)

Here is how you make Chinese Meatballs with Cabbage:

Combine top ingredients through egg in bowl and form into small meatballs. Bake in oven at 400 for 10-15 minutes until beginning to brown. Take out and put to side.In a large pot, add the cabbage, soy sauce, rice wine vinegar, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs. Add water as needed to thin sauce to desired consistency. Nutritional info (full-fat pork):Calories: 493.1 Total Fat: 27.4 g Cholesterol: 152.6 mg Sodium: 736.2 mg Total Carbs: 26.4 g Dietary Fiber: 6.6 g Protein: 36.2 g

The nutritional information for Chinese Meatballs with Cabbage is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 290.0

• Total Fat: 6.5 g
• Cholesterol: 108.6 mg
• Sodium: 863.7 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 6.6 g
• Protein: 32.6 g