A delightful twist on traditional meatballs, combining shrimp and pork with a flavorful sauce and tender napa cabbage.
Combine the ground pork, shrimp, water chestnuts, green onions, ginger, soy sauce, white wine, salt, sugar, cornstarch, and egg in a mixing bowl.
Ensure the mixture is well combined but not overmixed to maintain a tender texture.
Shape the mixture into twelve evenly sized meatballs.
Wet your hands slightly to prevent the mixture from sticking while shaping.
Heat oil in a wok over medium heat and cook the meatballs until browned on all sides, about 6-8 minutes.
Turn the meatballs gently to avoid breaking them.
Transfer the browned meatballs to a saucepan and discard the drippings from the wok.
Use a slotted spoon to transfer the meatballs to avoid excess oil.
Add chicken broth, soy sauce, and sugar to the saucepan and bring to a boil.
Stir the sauce gently to dissolve the sugar completely.
Reduce the heat to low, cover, and simmer the meatballs for 30 minutes.
Check occasionally to ensure the sauce doesn't reduce too much.
Core the napa cabbage and cut the base of the leaves into 2-inch squares. Halve the leafy tops.
Rinse the cabbage thoroughly to remove any dirt.
Place the cabbage over the meatballs in the saucepan, cover, and simmer for an additional 10 minutes.
Ensure the cabbage is evenly distributed for even cooking.
Transfer the meatballs and cabbage to a serving platter.
Arrange the cabbage around the meatballs for an appealing presentation.
Mix cornstarch and water to create a slurry, then stir it into the pan juices and cook until slightly thickened.
Stir continuously to avoid lumps in the sauce.
Drizzle sesame oil over the sauce and serve it over the meatballs.
Serve immediately to enjoy the dish at its best.
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