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Later, Please
December 2017

Ginger meatballs over napa cabbage


Ground Pork, 2 lbs.
Ginger, 1/2 knuckle, sliced
Corn starch, 2 tbsp.
Napa cabbage, 1 head, rough chop
Vegetable oil, 2 cups
Salt, 2 tbsp.
Soy sauce, 8 tbsp.


In a large bowl, add ground pork, corn starch, salt and soy sauce. Mix to combine. Then add 1/2 cup of water. Mix through with hands. Mixture should be loose and wet in texture. Roll ground pork into 1 1/2" diameter balls and drop into a small pot of vegetable oil on high heat. Fry until crispy brown all around. Strain and set aside over paper towels to soak any extra oil.

In a large pot, add 1 cup water and bring to boil. Add meatballs, napa cabbage and ginger slices. Add remaining soy sauce and salt. Lower heat and simmer until napa cabbage is tender and cooked. 

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