Chinese Meatballs

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. 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. 2

   Make twelve meatballs.

3. 3

   Heat oil in wok.

4. 4

   Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.

5. 5

   Transfer meatballs to 5-qt saucepan; discard drippings.

6. 6

   Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.

7. 7

   Bring to a boil.

8. 8

   Reduce heat to low, cover, and simmer 30 minutes.

9. 9

   Meanwhile, core cabbage. Cut base of leaves into 2" squares.

10. 10

    Cut leafy tops in half.

11. 11

    Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.

12. 12

    Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.

13. 13

    Add sesame oil and serve over meatballs.