Cabbage and ground beef meatballs with Asian dip
Votes: 4
Time: 45 min.
Complexity: easily
Quantity: 18 balls
Complexity: easily
Quantity: 18 balls
Nutritional value per serving:
Calories 330, total fat 24 G., saturated fats 9 G., proteins 21 G., carbohydrates 7 G., fiber 3 G., cholesterol 85 mg, sodium 510 mg, sugar 1 G.
Calories 330, total fat 24 G., saturated fats 9 G., proteins 21 G., carbohydrates 7 G., fiber 3 G., cholesterol 85 mg, sodium 510 mg, sugar 1 G.
Meatballs differ from meatballs primarily in that they are baked in the oven rather than simmered in sauce. The result is dense balls with a delicious crust that can be used as an ingredient in other dishes and appetizers. For example, prepare meatballs Asian-style and serve them wrapped in lettuce leaves to create small rolls or tacos that can be dipped in sauce. These meatballs are made with ground pork mixed with boiled cabbage, green onions, ginger, garlic, and soy sauce, giving them a wonderfully exotic flavor. This appetizer looks interesting and fresh; treat your family to it at the end of the work week.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of minced pork
- 4 cups store-bought coleslaw mix
- 1 tbsp. grated fresh ginger (2.5 cm root)
- 1 tbsp. l. rice vinegar
- 1 tbsp soy sauce
- 2 cloves garlic, crushed
- 1 large egg
- 4 green onions, chopped
- 6 large leaves of bibb lettuce (from 1 head)
- Chili sauce with garlic, such as Sriracha, for serving
- 1 cup ponzu sauce
We recommend
Recipes with similar ingredients: minced pork, white cabbage, ginger root, Boston salad, Sriracha sauce, soy sauce, rice vinegar
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Line a baking sheet with parchment paper and spray with cooking spray.
- Place the coleslaw in a large microwave-safe bowl. Add 1/4 cup water, cover, and cook on high until the coleslaw is tender and translucent, about 7 minutes. Let cool slightly.
- Add ground pork, ginger, garlic, egg, vinegar, soy sauce, green onions, setting aside 1 tablespoon, 0.5 teaspoon salt, and a pinch of black pepper to the cabbage salad. Mix everything together with your hands. Place mounds of the meat mixture (about 2 tablespoons each) on the prepared baking sheet.
- Using damp hands, form the balls and spread them evenly on the baking sheet. Bake until set, 12-14 minutes.
- Place 3 meatballs on each lettuce leaf, sprinkle with reserved green onions, and drizzle with hot sauce. Roll each portion like a taco and dip in ponzu sauce.
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