Chinese Meatballs With Napa Cabbage

Pork meatballs are a popular dish from Southern China. In most Chinese restaurants, the meatballs are cooked in a traditional Chinese clay pot. At home, the same delicious dish can be prepared without the clay pot. The meatballs are best served with it’s own sauce over boiled rice.

1 pound lean ground pork
1 medium sized Napa cabbage (2 pounds)
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 teaspoons pure sesame oil
1 teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water

Seasoning for the meatballs:
1 teaspoon finely grated fresh ginger root
1 scallion, including the green top
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Peel and finely grate the ginger root. Wash and trim the green onion, finely chop. In a bowl, combine the ground pork with the seasoning ingredients. Mix together thoroughly and set aside. Wash and trim the ends of cabbage. Cut the cabbage lengthwise in half then into quarters. Cut crosswise into 1-½ inch pieces. Dissolve cornstarch into water in a small bowl and set aside. Roll approximately 4 tablespoons of the seasoned ground pork into 2 inch round meatballs. Makes 8 meatballs.

To Cook:
Preheat oven to 400 degrees. Arrange the meatballs on a cookie sheet and bake for 15 minutes. In a large pot, add the cabbage, soy sauce, wine, 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.

Makes 4 servings
Preparation time: 25 minutes
Baking time: 15 minutes
Cooking time: 16 minutes

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3 Responses to “Chinese Meatballs With Napa Cabbage”

  1. Amanda Says:

    I have many fond memories of spending time with my godparents and godsiblings, and of course, many of them involve food and cooking! I tried this recipe for the first time last week, and my husband and I really enjoyed it. My mom also snuck in a taste when I brought the leftovers to work for lunch one day. I look forward to trying more of your recipes, Auntie Lucy!

  2. Easy Chinese Food Recipes Says:

    Wow, the cooking method of this Chinese Meatballs With Napa Cabbage is great, I’ll try it later and I hope it tastes the way it look. Thanks for sharing!

  3. Gong xi fa cai! The Year Of The Rabbit | The All-American Chinese Cookbook Says:

    […] Soup Chinese Slow Cooked Short Ribs Chinese Steamed Rainbow Trout Hong Kong Style Crispy Noodles Chinese Meatballs with Napa Cabbage Spicy Green Beans Mandarin Orange […]

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