Lion’s Head Meatballs With Napa Cabbage
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In ‘I Love Meatballs!’ by Rick Rodgers
- Ready In:
- 1hr 21mins
- ground pork (1 lb.)
- 1 scallion, white and green parts, minced
- 2 tablespoons cornstarch
- 1⁄4 cup drained minced canned water chestnut
- 1 large egg, beaten
- 1 tablespoon peeled shredded fresh ginger (use the large holes in a box grater)
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons Asian dark sesame oil, plus more for serving
- 1 garlic clove, crushed through a press
- 3⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 tablespoons vegetable oil
- 3 tablespoons cornstarch
- 2 garlic cloves, minced
- 1 (1 3/4 lb) napa cabbage, cored and cut crosswise into 1 1/2 inch wide strips
- 1⁄2 cup canned low sodium chicken broth
- 3 tablespoons soy sauce, plus more for serving
- 1⁄2 teaspoon sugar
- kosher salt
- fresh ground black pepper
- hot cooked rice, for serving
- To make the meatballs—combine the ground pork, scallion, cornstarch, water chestnuts, egg, ginger, soy sauce, sherry, sesame oil, crushed garlic, salt and pepper in a large bowl and mix well.
- Cover and refrigerate for at least 15 minutes or up to 4 hours.
- Using your wet hands rinsed under cold water, shape the pork mixture into 8 equal large meatballs; transfer to a plate.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
- Put the cornstarch in a shallow bowl.
- Roll each meatball in the cornstarch, shaking off the excess, and place in the skillet.
- Cook, turning occasionally, until lightly browned on all sides, about 6 minutes.
- Using slotted spoon, return the meatballs to the plate.
- Add the remaining 2 tablespoons oil and the garlic to the skillet and stir until fragrant, about 30 seconds.
- In batches, stir in the cabbage and cook until wilted.
- Add the broth, soy sauce, and sugar and bring to a boil.
- Nestle the meatballs in the cabbage.
- Decrease heat to med-low and cover.
- Simmer until the meatballs are cooked through and the cabbage is tender, about 15 minutes.
- Season with salt and pepper.
- Spoon the meatballs, cabbage mixture and cooking liquid into shallow bowls.
- Sprinkle with minced scallions and drizzle with sesame oil.
- Serve hot with the rice and additional soy sauce passed on the side.
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