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Author Notes: I was the Grub Master for one of many Boy Scout camping trips and wanted to make something other than the glop the troop usually makes... Call it self preservation if you will. It was also a sneaky way to get my son to eat cabbage and carrots. No leftovers here! My son now requests this dish frequently. Inspired by Food network's Asian meatballs. —Miss Karen
Makes about 18-20 2 inch meatballs
- 3 cups Thinly Shredded Cabbage (1/4 Head) or approx. a 12 oz package of coleslaw w/carrots
- Kosher Salt
- Freshly Ground White Pepper
- 1 Large Egg
- 1 1/2 pounds Ground Pork
- 3/4 cup Panko Crumbs
- 4 Scallions, minced
- 1 teaspoon Dried Ginger or 1 (1 inch) piece freshly grated.
- 3 tablespoons Low Sodium Soy Sauce
- 1 tablespoon Toasted Sesame Oil
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 4 teaspoons Chili Sauce
- 2 teaspoons Rice Wine Vinegar
- 1 tablespoon Sugar
- 3 tablespoons Toasted Sesame Seeds
- 1 packet (2 pouches) Stir Fry Noodles (KAME- Hokkien)
- 2 handfuls Cashews
- Preheat oven to 400° F. Line a baking sheet with parchment paper. Heat the sesame oil in a large nonstick pan. Add the cabbage and garlic. Season with Kosher salt and white pepper and ginger; cook until soft (~4 min). Set aside to cool. In a 2 cup measuring cup; mix together the egg, soy sauce, sugar and cornstarch. Put the pork into a mixing bowl. Add the scallions, garlic, Panko crumbs, and cooled cabbage. Season with white pepper. Lightly roll mixture into 2 inch meatballs. Place onto baking sheet.
- Combine the sauce ingredients, set 1 cup aside for serving. Brush the meatballs with remaining sauce and sprinkle with sesame seeds. Bake until cooked through 20 to 25 minutes. Heat the stir fry noodles in 1 TBSP. Sesame oil with the cashews in a skillet with reserved sauce. Toss the meatballs and noodles with the sauce and serve. *I double the sauce. It's way too good not to.