Chinese Pork Meatballs with Cabbage Recipe

This is a Chinese homestyle Pork Meatballs Recipe. It has taken me a couple of tries, but this recipe is exactly what I wanted.

Main Dishes: Pork

Chinese Pork Meatballs with Cabbage

• March 31, 2016

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Ingredients

• 1lb Finely Ground Pork 1 lb Finely Ground Pork
• 1/4 cup Light Soy Sauce 1/4 cup Light Soy Sauce
• 1 tablespoon Cream Sherry or other Wine 1 tablespoon Cream Sherry or other Wine
• 1 teaspoon Cilantro Paste 1 teaspoon Cilantro Paste
• 1 teaspoon Season Rice Wine Vinegar 1 teaspoon Season Rice Wine Vinegar
• 1 teaspoon Dried Minced Onions 1 teaspoon Dried Minced Onions
• 1/2 teaspoon Sesame Oil 1/2 teaspoon Sesame Oil
• 1/4 teaspoon Chinese Five Spice Seasoning 1/4 teaspoon Chinese Five Spice Seasoning
• 2 tablespoons Cornstarch 2 tablespoon Cornstarch
• 3 cups Napa Cabbage (Cleaned and cut into large chunks) 3 cup Napa Cabbage
• 3 Green Onions (Cleaned and cut into 2) 3 Green Onions
• Pam Cooking Spray Pam Cooking Spray
• Salt Salt

Directions

Preheat

Step 1

Preheat oven to 350 degrees.

Meatballs

Step 2

Mix together the ground pork with soy sauce, sherry, cilantro paste, seasoned rice wine vinegar, dried minced onions, sesame oil, and five spice seasoning. Combine with your hands until the seasonings are fully incorporated. Then add the cornstarch and combine well.

Bake it

Step 3

Spray a casserole dish with Pam cooking spray or equivalent. Lay down the cabbage and green onions. Form meatballs and place on top of the cabbage. Cover casserole and bake at 350 degrees for approximately 45 minutes.

Check Temperature

Step 4

Remove from oven, test the meatballs to make sure they are at least 165 degrees. If they aren't at that temperature, return to the oven and cook until they reach 165 degrees.

A little background on what I was trying to create. My father-in-law used to make this amazing dish for Christmas dinner before he became ill. I have no idea what it was called, but I’ll try to explain it as best as I can.

Imagine a large claypot, with a layer of cabbage, then these amazing egg crepes filled with a five spice pork meatball. They were small, about the size of a teaspoon. From the way I understand it, he would heat up a large spoon and use that to create the egg crepe, then put in the small meatball, wrap it in the egg crepe and put it on top of the cabbage. Then covered and baked and wow.

I never actually learned this recipe from him, and I wish I had. These meatballs have the taste of the filling in that dish. I haven’t actually tried to recreate the egg crepe wrapper. One of these days I will attempt it. At least now I have the filling mastered.

Enjoy!