Lion's Head Meatballs
1 Tbsp. sesame oil
2 cups chicken stock
½ head red cabbage, chopped
½ head napa cabbage, chopped
1 lb. rice noodles, cooked al dente
Meat Bowl
1 lb. ground pork
1 cup green onions, chopped
2 Tbsp. soy sauce
1 Tbsp. sugar
1 Tbsp. rice vinegar
3 cloves garlic, chopped
1 Tbsp. ginger, chopped
1 tsp. salt
½ tsp. sesame oil
1 egg
1 Tbsp. cornstarch
Vegetable Bowl
1 tsp. ginger, chopped
1 clove garlic, chopped
3 green onions, chopped
Seasonings Bowl
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 Tbsp. sugar
Thickener Bowl
2 Tbsp. cornstarch
2 Tbsp. water
Preheat the oven to 375 degrees. Set up the Meat Bowl, Seasonings Bowl, Vegetable Bowl and Thickener Bowl. Use your hands to thoroughly mix the Meat Bowl ingredients. Form the meat into 2” balls and place in a single layer in a baking dish. Bake the meatballs for 15 minutes while you prepare the cabbage. Heat the sesame oil in a wok over high heat. Add the Vegetable Bowl and sauté for about 30 seconds. Add the chicken broth and bring to a simmer. Add the cabbage and cook until wilted (about 5 minutes). Reduce heat to low and add the Seasonings Bowl and Thickener Bowl. Gently stir until the sauce thickens. Add the meatballs and rice noodles and simmer until hot.
Our comments: Like dumplings without the wrapper hassle!