Bhutani Meatballs

Lynette !


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 votes

20 Min
50 Min
Stove Top


  • 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
  • 1 tsp
  • 3 Tbsp
  • 1
    egg, lightly beaten
  • 2 Tbsp
  • 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.

Printable Recipe Card

About Bhutani Meatballs

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Dietary Needs: Low Carb

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