bhutani meatballs
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.
prep time
20 Min
cook time
50 Min
method
Stove Top
yield
3-4 serving(s)
Ingredients
- 1 pound ground pork
- 1/4 pound shrimp, minced
- 1/4 cup water chestnuts, minced
- 1 teaspoon fresh ginger, minced
- 1 - green onion, minced
- 3 tablespoons soy sauce
- 1 tablespoon white wine
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons cornstarch
- 1 - egg, lightly beaten
- 2 tablespoons oil
- 1 1/2 cups chicken broth
- 1 - napa cabbage
- 1 teaspoon sesame oil
How To Make bhutani meatballs
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Step 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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Step 2Form 12 meatballs. Heat oil in a wok.
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Step 3Add the meatballs; cook 6-8 minutes, until browned, stirring occasionally.
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Step 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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Step 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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Step 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.
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