Cabbage Meatballs
A Delightful Combination: Cabbage Meatballs Recipe
Presenting a perfect harmony of round, appetizing meatballs and fresh mini cabbages on a pristine white plate. The mini cabbages are used purely for decoration without any separate seasoning, allowing the rich meatball sauce to be the star. When dipped into the savory sauce, the flavors are truly exceptional. The mini cabbages I bought this time are firm and wonderfully sweet. It’s great that healthy cabbage now comes in convenient, bite-sized mini versions, making them easy to cook and enjoy. Their natural sweetness means you don’t have to overthink how to prepare them. These plump mini cabbages are perfect for any occasion, from casual weeknight dinners to impressive party dishes. Try making these delicious cabbage meatballs today!
Key Ingredients for Cabbage Meatballs
- 400g ground pork
- 500g mini cabbage
- 2 Tbsp starch (for coating)
- Generous amount of cooking oil (for pan-frying)
Flavorful Meatball Marinade
- 1 Tbsp soy sauce
- 0.5 Tbsp sugar
- 1 Tbsp Tonkatsu sauce
- 0.5 Tbsp sesame oil
- 0.5 Tbsp minced garlic
- 0.5 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp starch (for binding)
- Pinch of black pepper
Sweet & Savory Meatball Sauce
- 6 Tbsp ketchup
- 6 Tbsp oligosaccharide
- 3 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp Tonkatsu sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 0.5 Tbsp sugar
- 1 Tbsp Tonkatsu sauce
- 0.5 Tbsp sesame oil
- 0.5 Tbsp minced garlic
- 0.5 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp starch (for binding)
- Pinch of black pepper
Sweet & Savory Meatball Sauce
- 6 Tbsp ketchup
- 6 Tbsp oligosaccharide
- 3 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp Tonkatsu sauce
- 1 Tbsp gochujang (Korean chili paste)
Cooking Instructions
Step 1
First, bring a pot of water to a rolling boil, adding 0.5 Tbsp of salt.
Step 2
Once the water is boiling, add the prepared mini cabbages and blanch them until tender. Rinse the blanched cabbages under cold water and drain well.
Step 3
In a bowl, combine the ground pork with the meatball marinade ingredients: 1 Tbsp soy sauce, 0.5 Tbsp sugar, 1 Tbsp Tonkatsu sauce, 0.5 Tbsp sesame oil, 0.5 Tbsp minced garlic, and 0.5 Tbsp cooking wine. Mix thoroughly.
Step 4
Next, add 1 Tbsp of starch and a pinch of black pepper. Knead the mixture vigorously with your hands until it becomes sticky and well-combined. This will help the meatballs hold their shape.
Step 5
Shape the kneaded mixture into bite-sized round meatballs. For an extra crispy exterior, lightly coat the shaped meatballs with a little extra starch just before cooking.
Step 6
Heat a generous amount of cooking oil in a pan over medium-high heat. Add the meatballs and pan-fry them until golden brown and cooked through.
Step 7
Gently roll the meatballs around in the pan as they cook, ensuring all sides are evenly browned and cooked through. This technique helps to keep the inside moist and tender.
Step 8
In a separate saucepan, combine all the meatball sauce ingredients: 6 Tbsp ketchup, 6 Tbsp oligosaccharide, 3 Tbsp cooking wine, 1 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp Tonkatsu sauce, and 1 Tbsp gochujang. Bring the sauce to a simmer over medium-low heat and cook until it thickens slightly.
Step 9
Once the sauce has thickened, add the cooked meatballs to the pan and toss gently to coat them evenly with the sauce. Your delicious cabbage meatballs are now ready!
Step 10
Serve the meatballs, beautifully coated in the vibrant red sauce, arranged attractively on a plate with the prepared decorative mini cabbages.
