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.