Ingredients
-
2
-
2
-
1
-
1/2
-
1
-
2
-
-
1
-
1
-
1
-
6
-
1
-
2
-
-
Directions
Asian Pork Balls With Napa Cabbage, Two of my most favorite ingredients in one recipe sesame oil and sherry What more could you ask for? I found this recipe online when I was low-carbing (just omitted the cornstarch and thickened the sauce by boiling it down) and then I tweaked it a little bit to suit my tastes , I made this exactly as written and was not at all impressed with the dish The meal tasted as though it had been randomly thrown together – it certainly didn’t taste like an Asian dish and was just blah The water chestnuts gave the meat balls a strange consistency because, unlike the onions, they remained hard so they made the balls strangely crunchy and seemed to serve no purpose, as the water chestnuts had no taste I would say the best part of the meal was the cabbage in the sauce Although the dish looked just like the picture and turned out as it was intended to be, I would not make this again , Thank you for a Low Carb Treasure! Now one of our favorites I grind my own pork and only had about 1 3/4 lb and a 1/2 a head of green cabbage I couldn’t resist trying your recipe For the meat balls used 1/2 C spring onion (scallions) I didn’t use any salt (even with using low salt soy sauce, that amt salt was enough for us ) Used about 1/2 tsp pepper The only changes I made were: used 1 Tablespoon Sesame Oil and added 1 med clove of garlic, finely minced I baked the meat balls at 350 degrees because I had the thinly sliced Green Cabbage instead of the Napa Cabbage and didn’t want them overcooked I cooked the cabbage, chicken broth, 1/3 cup diced red pepper, 1 diced scallion, a pinch of red pepper flakes for about 10 minutes before I added the meatballs Because of the amount of the cabbage I had, I doubled the Soy Sauce and the Sherry that I added to the chicken broth The texture and flavor of the meat balls was perfect and went great with the cabbage I know I will make this again I plan to try it next with the Napa Cabbage Oh, I got 45 small meat balls More than I needed for the cabbage I froze 1/2 of them Thank you again for a treasure
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Steps
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1
Done
|
Mix Together the First Seven Ingredients and Form Into Golf-Ball Sized Balls. |
|
2
Done
|
Place the Pork Balls on a Baking Sheet and Bake at 375f For 25 Minutes. |
|
3
Done
|
Place the Pork Balls in a Large Pot (dutch Oven) With the 1 Cup of Chicken Broth, the 1 Tablespoon Soy Sauce and the 1 Tablespoon Sherry and Bring to a Boil. |
|
4
Done
|
Cover, Reduce the Heat and Simmer For 20 Minutes. |
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5
Done
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Add the Napa Cabbage, Cover, and Simmer For 10 More Minutes. |
|
6
Done
|
Dissolve the 1 Tablespoon Cornstarch in the 2 Tablespoons Cold Water. |
|
7
Done
|
Remove the Pork Balls and Cabbage from the Liquid and Arrange on a Serving Platter. |
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8
Done
|
Stir the Cornstarch Slurry Into the Remaining Liquid and Bring It Back to a Boil. |
|
9
Done
|
Once the Sauce Has Thickened, Pour It Over the Pork Balls and Cabbage. |
