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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

    Average Rating:

     4 Total Reviews

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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!

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    • on May 02, 2008

      Really delicious dish when you want something Asian. I only tweaked the recipe a bit (added some garlic to the meatballs and a drizzle of sesame oil over the finished dish). The water chestnuts added a nice crunch - homey food that's low-carb. Thanks Mercy!

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    • 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 July 29, 2004

      We loved this recipe and I'll certainly make it again. It's a little bit of work to put together so I think next time, I may make the pork balls in advance and then throw them in the chicken broth to steam when I get home from work. I used regular green cabbage as I didn't have any Napa. I also used scallions instead of regular onions.

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    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
    62%
    Total Fat 32.5 g
    50%
    Saturated Fat 12.0 g
    60%
    Cholesterol 109.0 mg
    36%
    Sodium 725.0 mg
    30%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 3.7 g
    14%
    Protein 28.9 g
    57%

    The following items or measurements are not included:

    sesame oil

    Detailed Nutrition Values About Nutrition Info
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