Zutaten für Asian Pork Balls With Napa Cabbage
- 1 lb ground pork
- 1 tablespoon soy sauce
- Water Chestnuts
- 1/4 cup finely chopped green onions
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons sherry
- 1/2 head Napa cabbage
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 cloves minced garlic
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Zubereitung von Asian Pork Balls With Napa Cabbage
- In a large bowl, combine 1 lb ground pork, 1/4 cup finely chopped green onions, 2 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 1 tablespoon sherry, and 1/4 teaspoon black pepper. Gently mix until just combined.
- Roll the mixture into 1-inch meatballs (golf ball-sized).
- Preheat oven to 375°F (190°C). Place the pork balls on a baking sheet lined with parchment paper and bake for 25 minutes.
- While the meatballs bake, prepare the sauce. In a large pot or Dutch oven, combine 1 cup chicken broth, 1 tablespoon soy sauce, and 1 tablespoon sherry.
- Add the baked pork balls to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Add 1/2 head of Napa cabbage, chopped, to the pot. Cover and simmer for another 10 minutes, or until the cabbage is tender.
- (Optional) If you desire a thicker sauce, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry. Remove the pork balls and cabbage from the pot and set aside.
- (Optional) Stir the cornstarch slurry into the remaining liquid in the pot. Bring to a boil and cook until the sauce has thickened (about 1-2 minutes).
- Arrange the pork balls and cabbage on a serving platter and pour the sauce over them. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
14g
Fat
60g
Carbs
5g
