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    You are in: Home / Recipes / Asian Pork Balls With Napa Cabbage Recipe
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    Asian Pork Balls With Napa Cabbage

    Asian Pork Balls With Napa Cabbage. Photo by Mercy

    1/1 Photo of Asian Pork Balls With Napa Cabbage

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    Mercy's Note:

    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.

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    Units: US | Metric


    1. 1
      Mix together the first seven ingredients and form into golf-ball sized balls.
    2. 2
      Place the pork balls on a baking sheet and bake at 375°F for 25 minutes.
    3. 3
      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. 4
      Cover, reduce the heat and simmer for 20 minutes.
    5. 5
      Add the napa cabbage, cover, and simmer for 10 more minutes.
    6. 6
      Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.
    7. 7
      Remove the pork balls and cabbage from the liquid and arrange on a serving platter.
    8. 8
      Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.
    9. 9
      Once the sauce has thickened, pour it over the pork balls and cabbage.

    Ratings & Reviews:

    • on January 29, 2008


      The combination of meatballs and cabbage was great - I did add to the recipe quite a bit to 'brighten' it up a little. Still loved the combo of flavors and textures - it's a very good and unique recipe that is easy to make.....I will be making it again soon. It's healthy too, especially if you use ground turkey. To 1 pound of meat I added the same ingredients as the recipe calls for in two pounds of meat; except for onion and water chestnuts - I stuck with the correct proportions. I also added 2 tsp of minced garlic and a couple tablespoons of chopped fresh cilantro to the meat mixture. I sauteed 1/2 of a med/large sweet onion (sliced) in the dutch oven with some sesame oil, until golden prior to adding the sauce mixture and meat balls (I added a couple tsp of ginger and garlic to the sauce and used a 14oz can of chicken broth instead of 1 cup. When time came to add the cabbage I inlcuded the remaining water chestnuts sliced. To the final sauce I added 1 T of rice vinegar and 2 t brown sugar and 1.5 T hoisin sauce, and the cornstarch mix. This really made the sauce come alive. Next time I am going to throw a tsp or two of red pepper flakes in the sauce at the beginning and heat up the dish to more of a szechuan style.

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    • on May 02, 2013


      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 I 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: I 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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    • on January 22, 2012


      This was very good. Followed the recipe exactly (except I added some chopped green onions to the cabbage...oops not exactly, I guess!) and I was very happy with the results. We will be adding this to our regulars! Thanks for posting such a great recipe. P.S. Reminds me of Chinese Lion's Head!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Asian Pork Balls With Napa Cabbage

    Serving Size: 1 (347 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 471.5
    Calories from Fat 293
    Total Fat 32.5 g
    Saturated Fat 12.0 g
    Cholesterol 109.0 mg
    Sodium 725.0 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 2.4 g
    Sugars 3.7 g
    Protein 28.9 g

    The following items or measurements are not included:

    sesame oil

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