bhutani meatballs

(2 ratings)
Recipe by
Lynette !
Gulf Breeze, FL

Meatballs with some texture from the water chestnuts. You can add some minced chiles if you would like to add some heat. Anyone that has made my recipes know I normally do this! This recipe originates in Bhutan.

(2 ratings)
yield 3 -4
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For bhutani meatballs

  • 1 lb
    ground pork
  • 1/4 lb
    shrimp, minced
  • 1/4 c
    water chestnuts, minced
  • 1 tsp
    fresh ginger, minced
  • 1
    green onion, minced
  • 3 Tbsp
    soy sauce
  • 1 Tbsp
    white wine
  • 1/2 tsp
    salt
  • 1 tsp
    sugar
  • 3 Tbsp
    cornstarch
  • 1
    egg, lightly beaten
  • 2 Tbsp
    oil
  • 1 1/2 c
    chicken broth
  • 1
    napa cabbage
  • 1 tsp
    sesame oil

How To Make bhutani meatballs

  • 1
    Combine pork, shrimp, water chestnuts, ginger, green onion, 1 tablespoon soy sauce, wine, salt, 1/2 teaspoon sugar, 1 tablespoon cornstarch and the egg.
  • 2
    Form 12 meatballs. Heat oil in a wok.
  • 3
    Add the meatballs; cook 6-8 minutes, until browned, stirring occasionally.
  • 4
    Transfer the meatballs to a 5 1/2 quart saucepan. Discard the drippings. Add chicken broth, 2 tablespoons soy sauce, and 1/2 teaspoon sugar. Bring to a boil.Reduce the heat to low; cover, and simmer 30 minutes.
  • 5
    Meanwhile, core the cabbage. Cut the base of the leaves into 2 inch squares. Cut the leafy tops in half. Place over the meatballs; cover and simmer 10 minutes more. Transfer the meatballs and cabbage to a serving platter.
  • 6
    Blend 2 tablespoons cornstarch and 3 tablespoons of water; stir into the pan juices cooking until slightly thickened. Add the sesame oil and serve over the meatballs.

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