Giant Pork and Water Chestnut Meatballs in Napa Cabbage Broth

By Sprig Originals ✓ · cooked up in Sprig

Tender, oversized pork meatballs studded with crunchy water chestnuts, browned in avocado oil and then gently braised on a bed of sweet napa cabbage and shiitake mushrooms. The cabbage melts into a savory ginger broth you can drink straight from the bowl — no grains, dairy, or soy anywhere in sight.

Ingredients

• 1.5 lb ground pork
• 1 cup canned water chestnuts, drained and finely chopped
• 4 scallions, white and green parts separated, thinly sliced
• 1 tbsp finely grated fresh ginger
• 1 large egg
• 2 tbsp tapioca starch
• 2 tbsp coconut aminos
• 1 tsp toasted sesame oil
• 1 tsp fine sea salt
• 1/2 tsp ground white pepper
• 2 tbsp cold water

• 2 tbsp avocado oil
• 1 small head napa cabbage (about 2 lb), cut into 2-inch pieces
• 6 fresh shiitake mushrooms, stemmed and halved
• 4 slices fresh ginger, coin-sized
• 3 cloves garlic, smashed
• 3 cups chicken broth
• 2 tbsp coconut aminos
• 2 tsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp fine sea salt
• 2 tsp tapioca starch mixed with 2 tbsp cold water
• 1 tsp toasted sesame oil
• 1 tbsp cilantro leaves, for serving

Instructions

1. In a large bowl, combine the ground pork, chopped water chestnuts, scallion whites, grated ginger, egg, 2 tbsp tapioca starch, 2 tbsp coconut aminos, 1 tsp sesame oil, 1 tsp salt, and white pepper. Add the 2 tbsp cold water and stir vigorously in one direction with a sturdy spoon or your hand for 2 to 3 minutes, until the mixture turns sticky and slightly springy — this is what keeps the meatballs juicy.
2. Divide the mixture into 8 equal portions (about 3 oz each) and roll each into a smooth ball, wetting your hands with cold water to prevent sticking. Set on a plate and chill for 10 minutes while you prep the vegetables.
3. Heat the avocado oil in a wide Dutch oven or deep 12-inch skillet over medium-high heat until it shimmers, about 2 minutes. Add the meatballs in a single layer and brown without moving them for 3 minutes, then turn and brown the second side for 3 more minutes. They will not be cooked through. Transfer to a plate.
4. Reduce heat to medium. Add the ginger coins and smashed garlic to the pot and cook for 30 seconds until fragrant. Add the shiitake mushrooms and cook 2 minutes, then pile in the napa cabbage and toss for 3 to 4 minutes until it begins to wilt and shrink by half.
5. Pour in the chicken broth, 2 tbsp coconut aminos, apple cider vinegar, honey, and 1/2 tsp salt. Bring to a simmer, then nestle the meatballs on top of the cabbage along with any juices from the plate.
6. Cover and simmer gently over low heat for 25 to 30 minutes, until the cabbage is silky and the meatballs register 160°F in the center. Turn the meatballs once halfway through so they cook evenly.
7. Transfer the meatballs and cabbage to a serving bowl with a slotted spoon. Bring the remaining broth to a boil, stir in the tapioca slurry, and cook for 45 to 60 seconds until just lightly thickened and glossy. Stir in 1 tsp sesame oil and taste for salt.
8. Pour the broth over the meatballs and cabbage. Scatter with the reserved scallion greens and cilantro and serve hot in shallow bowls.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Chilled Watermelon Gazpacho with Cucumber-Chile Relish

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem