Asian Meatballs with Cabbage

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Asian Meatballs with Cabbage
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Health Score:
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation

Ingredients

for
4
Ingredients
300 grams Pork neck
40 grams ginger
50 grams Glass noodles
1 egg
1 tablespoon cornstarch
salt
peppers
1 tablespoon Rice wine
1 tablespoon soy sauce
200 grams vegetable oil
200 grams Chinese cabbage
350 milliliters Beef broth (from a jar)
How healthy are the main ingredients?
gingersoy sauceeggsalt

Preparation steps

1.

Finely chop pork. Peel ginger and finely chop. Soak cellophane noodles in a bowl with warm water. Whisk egg in a small bowl. Dissolve cornstarch in a small bowl with 1/2 tablespoon water. Mix meat with egg, half of ginger, salt, cornstarch mixture, 1/2 tablespoon rice wine and soy sauce. Using hands, form meat mixture into small balls. 

2.

Heat oil in a large saucepan and fry meatballs on all sides for 2 minutes until browned, remove and drain on paper towel. Remove most of oil from the saucepan, then fry remaining ginger briefly, add remaining rice wine and broth.

3.

Bring to a boil, add cabbage leaves and blanch for one minute, remove and drain. Add cabbage leaves to a large pot. Add drained cellophane noodles and meatballs to the pot and pour broth over top. Cover and cook for 20 minutes. Serve in deep plates.