Bhutani Meatballs

Ingredients

 * 1) 1 lb  lean Pork, ground
 * 2) 1/4 lb Shrimp, minced
 * 3) 1/4 cup water chestnuts, minced
 * 4) 1 teaspoon fresh gingerroot, minced
 * 5) 1 whole green onion, minced
 * 6) 3 tablespoons soy sauce
 * 7) 1 tablespoon white wine
 * 8) 1/2 teaspoon salt
 * 9) 1 teaspoon Sugar
 * 10) 3 tablespoons cornstarch
 * 11) 1 egg, lightly beaten
 * 12) 2 tablespoons oil
 * 13) 1 1/2 cups chicken broth
 * 14) 1 napa cabbage
 * 15) 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.