Sweet, sticky Asian meatballs in a crispy cabbage cup – and my winning technique keeps them juicy and tender throughout! Adding some softened breadcrumbs and pork mince into the mix also helps, too.
Sticky Beef Meatball Cabbage Cups
1 tbsp vegetable oil
5cm (2 inches) piece ginger, peeled, finely julienned
1 cup julienned (fine strips) carrot
½ cup chicken stock
¼ cup soy sauce
¼ cup brown sugar
2 tbsp hoisin sauce
1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
small cabbage leaves to serve
Meatballs:
½ cup panko breadcrumbs
¼ cup chicken stock
400g (14oz) beef mince
100g (3.5oz) pork mince
¼ cup finely sliced spring onion (scallions)
2 garlic cloves, finely grated or minced
1 tsp sesame oil
1 tsp sea salt
- For the meatballs, place the breadcrumbs and the chicken stock into a small bowl. Mix and allow to soak for a minute until softened.
- In the meantime, place remaining meatball ingredients in a large bowl. Add the softened breadcrumbs and mix until just combined. Try not to over mix, as the more you mix the tougher the meatballs will become. Roll into golf ball-sized meatballs.
- Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, for 3-4 minutes or until golden brown (but not quite cooked through). Transfer meatballs to a plate and set aside for later.
- Add the ginger and carrot straight into the same pan and cook for 2 minutes. Then pour in the chicken stock to deglaze the pan. Add the soy sauce, brown sugar and hoisin sauce. Simmer for a minute. Then add in the cornflour mixture and cook, stirring for another 1-2 minutes or until the sauce has thickened slightly. Add the meatballs back into the sauce. Turn the heat down to medium and cover with a lid. Cook for 3-4 minutes or until the meatballs are cooked through. Remove from heat.
- Scoop the meatballs and sauce into the cabbage cups to serve.
