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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.