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Mongolian Meatball Cabbage Cups

Mongolian Meatball Cabbage Cups


YIELDS:
4 SERVINGS
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
0 HOURS 45 MINS

INGREDIENTS

4 large cabbage leaves, quartered
1 lb. ground beef
1/2 c. panko bread crumbs
4 green onions, thinly sliced, divided
1 egg
2 cloves garlic, minced
2 tsp. sesame oil, divided
Kosher salt
Red pepper flakes
1 tbsp. vegetable oil
2 tsp. minced ginger
1/2 c. low-sodium chicken broth (or water)
1/2 c. low-sodium soy sauce
1/4 c. brown sugar
1 large carrot, peeled and thinly sliced
Sesame seeds, for garnish


DIRECTIONS


  • In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel lined plate to dry.
  • In a large bowl, combine ground beef, panko bread crumbs, about half the green onions, egg, garlic, and 1 teaspoon sesame oil. Season with salt and red pepper flakes. Scoop heaping tablespoons of mixture and roll into balls.
  • In a large skillet over medium-high heat, heat vegetable oil. Add meatballs and sear until each side develops a crust, about 2 minutes per side. Remove meatballs from skillet, and add remaining teaspoon sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, and brown sugar. Bring to a simmer then return meatballs to skillet and add carrots. Cover with lid and cook until meatballs are cooked through and carrots are crisp-tender, about 10 minutes more.
  • Garnish with remaining green onions and sesame seeds. Serve warm in cabbage leaves.

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