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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.
WATCH THIS RECIPE
Sticky Beef Meatball Cabbage Cups
PREP TIME
10 minutes
COOK TIME
30 minutes
SERVES
4
Ingredients
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
Steps
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.
AppetisersBeefMeatballsParty foodPork
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What our customers say
5.0
Rated 5.0 out of 5
5.0 out of 5 stars (based on 2 reviews)
Excellent100%
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RATE AND REVIEW
Cai
January 16, 2024
Best with rice
I just tried this recipe and boy does it deliver! It’s delish, just the right amount of sweetness. Paired it with rice coz I’m Filipino🤣
Erika
January 30, 2023
Was delicious and easy to do
I loved it, they melt in my mouth, I love eat but I don’t like to cook but with Marion she makes delicious and easy recipe. Thank you
Popular on Marion's Kitchen
Sticky Beef Meatball Cabbage Cups
|
Ingredients
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
Steps
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.
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
Privacy Policy Terms of Service
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