GROUND****Lion's Head Meatballs

By Unblond1

I love - Dan likes the meatballs but not so much the cabbage, although he did eat some of it.

Served with Basmati Mustard Seed Pilaf, nice combination.

Ingredients

• 3 Servings
• 8 ounces ground turkey, chicken or pork or combination
• 1 tbsp. egg white equivalent
• 2 green onions, minced
• 1/2 tbsp. sake or dry sherry
• 1 tsp. grated ginger and minced garlic
• 1 tbsp. soy sauce
• 1 tsp. sugar
• 1 tsp. sesame oil
• 6 ounces chopped savoy cabbage or baby bok choy
• 1 cup chicken broth

Details

Servings 3

Preparation

Step 1

Put the ground meat and egg white in a food processor and process briefly until fluffy, or mach the meat in a bowl and gradually stir in the egg white, beating well until fluffy.

Add remaining ingredients through sesame oil, season with salt and white pepper and process or mix until well blended. Divide into walnut-sized balls.

Separate the cabbage leaves and place in the bottom of a clay pot or slow cooker.

Dust the meatballs with cornstarch. Heat a wok over high heat and add 1/2" oil and heat until very hot. Cook meatballs in batches until browned all over then drain well. Add to the clay pot. Drain the oil from the wok and add the chicken broth and heat until boiling. Pour over meatballs and very slowly bring to a boil and simmer gently, partially covered, for 1 1/2 hours, or until very tender.

Alternately, cook on low heat in slow cooker for 8 hours until tender.

NUTRITION (1/3RD OF RECIPE):

Calories - 158
Fat - 5.4
Sat Fat - 1.4
Carbs - 7
Fibre - 2.2
Protein - 19.3