Spaghetti and meatballs are comfort food, Italian style. Stewed meatballs and rice are comfort food, Chinese style. Either one is very welcome in my family and I decided to make one this week.
It's a pretty straightforward dish, pair it with one or two other stir-fried dish to serve for a family meal.
Chinese Style Stewed Meatballs
400 g ground beef
80 g ground pork
3 tablespoons cold water
1/2 cup canola oil
600 g Napa cabbage
1 cup beef stock
1 tablespoon sliced green onion
Seasoning for the meatballs:
1 teaspoon finely chopped ginger
1/4 teaspoon baking soda
1/2 tablespoon soy sauce
1/4 teaspoon salt
1/2 tablespoon Shaoxing wine
1 tablespoon cornstarch
Seasonings for the sauce:
1 tablespoon soy sauce
1/4 teaspoon salt
1/2 teaspoon sugar
2 teaspoons cornstarch + 1 tablespoon water
1/2 teaspoon sesame oil
Grind ground beef and pork in a food processor with cold water for about 1 minute until the mixture comes together smoothly. Add the seasonings for the meatballs to the mixture, and using your fingers blend them into the mixture until it comes together.
Slice the Napa cabbage into large pieces. Stir fry with 2 tablespoons oil and season with 1/3 teaspoon salt. Cover and cook until the cabbage is soft but still has bite to it. Remove to a platter and keep warm.
Heat the remaining oil in a large skillet over medium heat. Wet hands with water and form ball from about 2 to 3 tablespoons of meat mixture. Drop the meatballs to the hot pan and press slightly on top of each meatballs. Cook each side approximate 3-4 minutes, or until they are golden brown. Drain off the oil from the skillet.
Pour 1 cup of beef stock to the skillet, add soy sauce, salt, and sugar. Let it boil then simmer fro 2 minutes. Adjust the seasoning if needed at this time. Thicken the sauce with the mixture of cornstarch and water, stir continuously until the sauce thicken. Splash sesame oil and sprinkle chopped green onions on top. Place meatballs over Napa cabbage on the platter.