Bhutani Meatballs

==Ingredients==
# 1 lb lean Pork, ground
# 1/4 lb Shrimp, minced
# 1/4 cup water chestnuts, minced
# 1 teaspoon fresh gingerroot, minced
# 1 whole 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
==Directions==
1. Combine Pork, Shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp Sugar, 1 Tbsp cornstarch, and egg.
2. Make twelve meatballs.
3. Heat oil in wok.
4. Add meatballs; cook 6–8 minutes, until browned, stirring occasionally.
5. Transfer meatballs to 5-qt saucepan; discard drippings.
6. Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp Sugar.
7. Bring to a boil.
8. Reduce heat to low, cover, and simmer 30 minutes.
9. Meanwhile, core cabbage. Cut base of leaves into 2" squares.
10. Cut leafy tops in half.
11. Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.
12. Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
13. Add sesame oil and serve over meatballs.
Category:Bhutani Recipes
Category:Bhutani Snacks
Category:Cabbage Recipes
Category:Chestnut Recipes
Category:Chicken stock and broth Recipes
Category:Napa cabbage Recipes
Category:Pork Recipes
Category:Recipes that need photos
Category:Sesame oil Recipes
Category:Shallot Recipes