Chinese Meatballs

Don't let the long instructions fool you. This isn't hard, and it's very, very good!

• Ready In: 1 hr 48 mins
• Serves: 6

Ingredients

• 1  lb  lean pork, ground
• 1⁄4 lb shrimp, minced
• 1⁄4 cup water chestnut, minced
• 1  teaspoon  fresh gingerroot, minced
• 1  whole green onion, minced
• 3  tablespoons soy sauce, TOTAL
• 1  tablespoon white wine
• 1⁄2 teaspoon salt
• 1  teaspoon sugar, TOTAL
• 3  tablespoons cornstarch, TOTAL
• 1  egg, lightly beaten
• 2  tablespoons  oil
• 1 1⁄2 cups chicken broth
• 1  napa cabbage
• 1  teaspoon  sesame oil

Directions

1. Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
2. Make twelve meatballs.
3. Heat oil in wok.
4. Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
5. Transfer meatballs to 5-qt saucepan; discard drippings.
6. Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.
7. Bring to a boil.
8. Reduce heat to low, cover, and simmer 30 minutes.
9. Meanwhile, core cabbage. Cut base of leaves into 2" squares.
10. Cut leafy tops in half.
11. Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.
12. Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
13. Add sesame oil and serve over meatballs.