Category Archives: Chinese

Chinese Meatballs with Cabbage

So – don’t be fooled by the title – this isn’t “real” Chinese food – but it is a tasty recipe with some added Asian flavors. I got the recipe many years ago from a friend, and only a couple of years ago decided to give it a try. And I’ve been making it ever since.

Although “meatballs” and “Chinese” seem as though they contradict each other, this recipe is a keeper. Plus, it’s a great way to use extra cabbage!

We like this recipe served over brown rice for dinner, but it also freezes and reheats well, too. It’s a perfect recipe to make to stock the freezer with homemade lunches! Enjoy!

Chinese Meatballs with Cabbage
Adapted from Erin’s recipe
Serves 4

1lb ground lean pork loin (I ground the trimmed pork loin myself on my kitchenaid grinder)
2 scallions, chopped
1 TBS Hoisin sauce
1 TBS minced Ginger
1 garlic clove, crushed
1/2 cup oats
1 egg

1 head Napa cabbage, shredded (I used the slicer attachment on my food processor)
1 TBS rice wine vinegar
3 TBS Low sodium soy sauce
1 tsp sesame oil
1/2 tsp brown sugar
1 TBS cornstarch w/2 Tbsp water, mix, set aside
1/2 cup water – for thinning the sauce (may not use all of it)

Combine top ingredients through egg in bowl and form into small meatballs.

Bake in oven at 400 for 10-15 minutes until beginning to brown. Take out and set aside.

Meanwhile, in a large pot, add the cabbage, soy sauce, rice wine vinegar, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs. Add water as needed to thin sauce to desired consistency.

*Note* You can substitute ground turkey or chicken for the pork loin in this recipe – the nutritional info will change, but it will still be delicious!

Nutritional info:
Calories: 290.0
Total Fat: 6.5 g
Saturated Fat: 1.4 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat: 1.3 g
Cholesterol: 108.6 mg
Sodium: 863.7 mg
Potassium: 1,152.8 mg
Total Carbohydrate: 26.4 g
Dietary Fiber: 6.6 g
Sugars: 2.7 g
Protein: 32.6 g