Chinese Meatballs

Total Time: 1 hr 48 mins Preparation Time: 1 hr Cook Time: 48 mins

Ingredients

• Servings: 6
• 1 lb lean lamb, 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 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

Recipe

• 1 combine lamb, shrimp, water chestnuts, ginger, green onion, 1 tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 tbsp cornstarch, and egg.
• 2 make twelve meatballs.
• 3 heat oil in wok.
• 4 add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
• 5 transfer meatballs to 5-qt saucepan; discard drippings.
• 6 add chicken broth, 2 tbsp soy sauce and 1/2 tsp sugar.
• 7 bring to a boil.
• 8 reduce heat to low, cover, and simmer 30 minutes.
• 9 meanwhile, core cabbage. cut base of leaves into 2" squares.
• 10 cut leafy tops in half.
• 11 place over meatballs; cover and simmer 10 minutes more. transfer meatballs and cabbage to serving platter.
• 12 blend 2 tbsp cornstarch and 3 tbsp water, and stir into pan juices cooking until slightly thickened.
• 13 add sesame oil and serve over meatballs.