Name: Mongolian Meatball Cabbage Cups
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 large cabbage leaves, quartered -; 1 lb. organic grass fed ground beef -; 1/2 c. 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 c. low-sodium chicken broth (or water) -; 1/2 c. low-sodium soy sauce -; 1/4 c. brown sugar -; 1 large carrot, peeled and thinly sliced -; Sesame seeds, for garnish -

Ingredients for - Mongolian Meatball Cabbage Cups

1. 4 large cabbage leaves, quartered

2. 1 lb. organic grass fed ground beef

3. 1/2 c. panko bread crumbs

4. 4 green onions, thinly sliced, divided

5. 1 egg

6. 2 cloves garlic, minced

7. 2 tsp. sesame oil, divided

8. Kosher salt

9. Red pepper flakes

10. 1 tbsp. vegetable oil

11. 2 tsp. minced ginger

12. 1/2 c. low-sodium chicken broth (or water)

13. 1/2 c. low-sodium soy sauce

14. 1/4 c. brown sugar

15. 1 large carrot, peeled and thinly sliced

16. Sesame seeds, for garnish

How to cook deliciously - Mongolian Meatball Cabbage Cups

1 . Stage

In 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.

2 . Stage

In 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.