Chinese Meatballs with Cabbage

1lb ground lean pork (I ground my own lean pork on my kitchenaid grinder)
2 scallions, chopped
1 TBS Hoisin sauce*
1 TBS Minced Ginger
1 garlic clove, crushed
1/2 cup oats
1 egg

1 head Napa cabbage, shredded (I used the slicer attachment on my food processor)
1 TBS rice wine vinegar
3 TBS Low sodium Soy sauce
1 tsp sesame oil*
1/2 tsp brown sugar*
Salt/pepper
1 TBS cornstarch* w/2 TBS water, mix, set aside
1/2 cup water - for thinning the sauce (may not use all of it)

Combine top ingredients through egg in bowl and form into small meatballs. Bake in oven at 400 for 10-15 minutes until beginning to brown. Take out and put to side.

In a large pot, add the cabbage, soy sauce, rice wine vinegar, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs. Add water as needed to thin sauce to desired consistency.



Nutritional info (full-fat pork):
Calories: 493.1
Total Fat: 27.4 g
Cholesterol: 152.6 mg
Sodium: 736.2 mg
Total Carbs: 26.4 g
Dietary Fiber: 6.6 g
Protein: 36.2 g