Best Mongolian Meatball Cabbage Cups Recipe — How To Make Mongolian Meatball Cabbage Cups

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.

Mongolian Meatball Cabbage Cups

Ingredients

Directions

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