Chinese Meatballs

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“Don't let the long instructions fool you. This isn't hard, and it's very, very good!”
1hr 48mins

Ingredients Nutrition


  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.

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