Forktionary

Asian Pork Balls With Napa Cabbage Recipe

A flavor explosion! This recipe combines succulent pork meatballs with crisp Napa cabbage in a rich, savory sauce. Infused with the aromatic notes of sesame oil and sherry, these Asian pork balls are a low-carb adaptable delight (cornstarch optional!). Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a family favorite. Get ready for a taste sensation!

Prep Time 20 mins
Cook Time 95 mins
Calories 471.5 kcal
Protein 57g
Rating 4.3 (6 Reviews)
Asian Pork Balls With Napa Cabbage 110

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Asian Pork Balls With Napa Cabbage

  1. 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.
  2. Roll the mixture into 1-inch meatballs (golf ball-sized).
  3. Preheat oven to 375°F (190°C). Place the pork balls on a baking sheet lined with parchment paper and bake for 25 minutes.
  4. 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.
  5. Add the baked pork balls to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  6. Add 1/2 head of Napa cabbage, chopped, to the pot. Cover and simmer for another 10 minutes, or until the cabbage is tender.
  7. (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.
  8. (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).
  9. 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes Asian Chinese Keto

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Appetizers Main Dish Pork Vegetables Asian Chinese Inexpensive Meat 4 Hours Or Less