bhutani meatballs
(2 ratings)
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.
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(2 ratings)
yield
3 -4
prep time
20 Min
cook time
50 Min
method
Stove Top
Ingredients For bhutani meatballs
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1 lbground pork
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1/4 lbshrimp, minced
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1/4 cwater chestnuts, minced
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1 tspfresh ginger, minced
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1green onion, minced
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3 Tbspsoy sauce
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1 Tbspwhite wine
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1/2 tspsalt
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1 tspsugar
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3 Tbspcornstarch
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1egg, lightly beaten
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2 Tbspoil
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1 1/2 cchicken broth
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1napa cabbage
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1 tspsesame oil
How To Make bhutani meatballs
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1Combine pork, shrimp, water chestnuts, ginger, green onion, 1 tablespoon soy sauce, wine, salt, 1/2 teaspoon sugar, 1 tablespoon cornstarch and the egg.
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2Form 12 meatballs. Heat oil in a wok.
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3Add the meatballs; cook 6-8 minutes, until browned, stirring occasionally.
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4Transfer 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.
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5Meanwhile, 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.
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6Blend 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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