Braised Asian Meatballs and Cabbage

Braised Asian Meatballs and Cabbage

*Kevin, Caroline, and Austin liked it! (and Clayton ate it without complaining.)

Dinner servings: 6

Ingredients

1 ½ lb ground pork

4 ½ Tablespoons soy sauce

3 teaspoons fresh ginger peeled and minced (or 1 1/2 tsp prepackaged ginger)

2 cloves garlic, minced

1 ½ teaspoons toasted sesame oil

¼ teaspoon  red pepper flakes

2 Tablespoons vegetable oil

½ cup plain breadcrumbs (not panko)

2 bunches green onions, divided (1/2 minced, and ½ sliced horizontally)

1 large green cabbage, trimmed and sliced

2 cups chicken broth

Jasmine rice or rice noodles

Instructions

1.      In a large mixing bowl, use your hands to combine the pork, soy sauce, ginger, garlic, sesame oil, red pepper flakes, diced green onions, and breadcrumbs.  Form into golf ball sized meatballs (no bigger) and set aside.

2.      Boil chicken broth in small pot to reduce.

3.      Make jasmine rice or rice noodles according to the package.  

4.      In a large saute pan with sides, heat the vegetable oil over medium high heat.  Brown the meatballs on all sides, about 5 – 8 minutes.

5.      Add cabbage and sliced green onions and cook, stirring for 2 minutes or so, until it begins to wilt.

6.      Pour in the broth, cover with lid and cook until the meatballs are done all the way through (no longer pink in the inside), another 5 – 10 minutes and broth melds.

7.      Remove the lid and simmer for another few minutes so liquid can reduce slightly.

8.      Pour over rice or rice noodles and serve.