About: Bhutani Meatballs

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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. 13. Add sesame oil and serve over meatballs.

Attributes	Values
rdfs:label	Bhutani Meatballs
rdfs:comment	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. 13. Add sesame oil and serve over meatballs.
dcterms:subject	Recipes that need photos Chestnut Recipes Chicken stock and broth Recipes Shallot Recipes Pork Recipes Cabbage Recipes Bhutani Snacks Bhutani Recipes Napa cabbage Recipes Sesame oil Recipes
abstract	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.

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