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Mongolian Meatball Cabbage Cups

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When we made our Mongolian Meatball Ramen, people freaked the eff out. Like they were actually considering licking the skillet clean in a very literal sense. (The sauce is that damn good.) Sadly, society says we shouldn't eat noodles all day everyday. So we made these low-carb cabbage cups instead. It's still totally satisfying.
Ingredients
- 4
large cabbage leaves, quartered
- 1 lb.
organic grass fed ground beef
- 1/2 cup
panko bread crumbs
- 4
green onions, thinly sliced, divided
- 1
egg
- 2
cloves garlic, minced
- 2 tsp.
sesame oil, divided
Kosher salt
Red pepper flakes
- 1 Tbsp.
vegetable oil
- 2 tsp.
minced ginger
- 1/2 cup
low-sodium chicken broth (or water)
- 1/2 cup
low-sodium soy sauce
- 1/4 cup
brown sugar
- 1
large carrot, peeled and thinly sliced
Sesame seeds, for garnish
Directions
- Step 1In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel lined plate to dry.
- Step 2In a large bowl, combine ground beef, panko bread crumbs, about half the green onions, egg, garlic, and 1 teaspoon sesame oil. Season with salt and red pepper flakes. Scoop heaping tablespoons of mixture and roll into balls.
- Step 3 In a large skillet over medium-high heat, heat vegetable oil. Add meatballs and sear until each side develops a crust, about 2 minutes per side or until the internal temperature reaches 145°. Remove meatballs from skillet, and add remaining teaspoon sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, and brown sugar. Bring to a simmer then return meatballs to skillet and add carrots. Cover with lid and cook until meatballs are cooked through and carrots are crisp-tender, about 10 minutes more.
- Step 4 Garnish with remaining green onions and sesame seeds. Serve warm in cabbage leaves.

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