Shandong Cabbage Meatballs
Shandong Cabbage Meatballs is a classic homestyle dish in Lu cuisine. Made with pork and cabbage, the meatballs are tender and juicy, with a light and clear broth. Simple yet refined, this dish highlights the essence of Shandong cooking and is a must-try for any food lover.
Ingredients
14 items- Ground pork (30% fat, 70% lean) 300 g
- Napa cabbage (tender leaves) 200 g
- Scallions 20 g
- Ginger 10 g
- Egg 1
- Light soy sauce 1 tbsp (15 ml)
- Cooking wine 1 tbsp (15 ml)
- Salt 1 tsp (5 g)
- White pepper powder a pinch
- Sugar 1/2 tsp (2.5 g)
- Sesame oil 1 tsp (5 ml)
- Cornstarch 2 tbsp (30 g)
- Water as needed
- Cilantro a little
Nutrition
Steps （6 steps）
Prepare the cabbage: Wash the cabbage leaves, chop finely, sprinkle with a little salt and let sit for 5 minutes. Then wrap in cheesecloth and squeeze out as much water as possible. This step prevents the meatballs from becoming watery and falling apart.
Make the meat mixture: In a large bowl, combine ground pork, minced scallion and ginger, egg, light soy sauce, cooking wine, salt, white pepper, and sugar. Stir in one direction for about 2 minutes until sticky. Add the squeezed cabbage, sesame oil, and cornstarch, and continue stirring for another 2 minutes until fully incorporated. Finally, pick up the mixture and slap it against the bowl several times to make it firm.
Shape the meatballs: Lightly oil your palms to prevent sticking. Take about 30 g of mixture (about 3 cm diameter) and roll gently between your palms into a ball. Place on a plate. After all are shaped, you can roll them lightly in extra cornstarch for a smoother surface.
Steam: Fill a steamer with enough water and bring to a boil over high heat. Place the plate of meatballs in the steamer, cover, and steam over high heat for 15 minutes, until the meatballs change color and are cooked through. Test by inserting a chopstick into the center; no pink liquid should come out.
Make the glaze: Carefully pour the liquid accumulated in the plate (about 100 ml) into a small saucepan. If insufficient, add a little chicken broth or water. Add a pinch of salt (about 1 g) and sugar (1 g). Bring to a boil, then reduce heat. Whisk in a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) and stir until the sauce thickens slightly and coats the back of a spoon.
Serve: Arrange the steamed meatballs on a serving plate, pour the glaze over them, and garnish with chopped cilantro. Serve immediately while hot. The meatballs are tender and juicy, and the sauce is light and delicious.
Tips
1. Make sure to squeeze the cabbage thoroughly dry, otherwise the meatballs will be loose. 2. Always stir the meat mixture in one direction to develop a sticky texture. 3. Adjust steaming time based on meatball size; larger ones need 3-5 minutes more. 4. The glaze should be thin and light, not too thick.
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