Asian Meatballs with Butter Cabbage

Asian Meatballs with Butter Cabbage

Enough talk – let’s eat some Asian-style meatballs with butter cabbage and Green Apple & Jalapeño Chimichurri! 

Ingredients

  1. 500gr Pork mince (or chicken)
  2. 1 red onion, grated
  3. 2 grated garlic cloves1 thumb-size piece grated ginger
  4. 1 tbsp soy sauce
  5. 1 tbsp hoisin sauce
  6. 1 tbsp fish sauce
  7. 1 tsp sesame oil
  8. 1 tbsp Chinese chili sauce (or sriracha)
  9. 1 tbsp finely chopped coriander
  10. 1 tsp salt
  11. 1 tsp white pepper
  12. ½ tsp ground Szechuan peppercorns
  13. ¼ cup almond flour
  14. Sesame seeds

Asian Meatballs with Butter Cabbage

Method

  • Preheat oven to 180 °C.
  • Line a baking tray with foil or baking paper.
  • Mix everything together (except sesame seeds).
  • Form meatballs, slightly bigger than golfball size.
  • They are quite whettish not firm so toss them between your two palms as opposed to rolling (or add more flour/ breadcrumbs).
  • Put on a baking tray and sprinkle seeds over.
  • Bake for 30 minutes.

Green Apple & Jalapeño Chimichurri

Ingredients

  1. 1 green apple, peeled and sliced into cubes
  2. 2 green jalapeno, finely chopped
  3. A big handful of flat-leaf parsley, chopped
  4. A handful of fresh oregano, chopped
  5. 3 garlic cloves, chopped
  6. ⅓ cup olive oil
  7. 2 tbsp red wine vinegar
  8. A squeeze of lime (or lemon)
  9. Sea salt and freshly ground pepper
  10. 1 tsp red pepper or chili flakes)

 

Method

Add all ingredients in a food processor and pulse to desired consistency

Instant Pot Butter Cabbage

Ingredients

  1. 1 cabbage, cut into 8 wedges (I used 4 baby cabbages, halved then quartered into wedges)
  2. 2 cups unsalted chicken stock
  3. 8 garlic cloves, crushed
  4. 2 – 3 tablespoons unsalted butter
  5. 1 teaspoon fine salt
  6. 1 teaspoon dried thyme

Method

  • Add butter, garlic cloves, thyme, and 1 salt to Instant Pot.
  • Pour in chicken stock, then give it a quick mix.
  • Add in cabbage wedges (ensure they are all partially submerged in the cooking liquid).
  • With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
  • Pressure Cook at High Pressure 3 minutes (tender with some crisp) to 6 minutes (really tender) + Quick Release.
  • It is so nice with butter juice scooped over sprinkled with white pepper and paprika.

 

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Prepared, tried and tested Melanie Kramar

Melanie shared more Meatball recipes, please take a look, all home-tried and tested