Do you remember that head-on shrimp dish I whipped up a while back? Well if you don’t, you can read it here.
Go on. I’ll wait till you are done.
Okey doke, so I used that shrimp stock that I saved as the base for this recipe. It was flavored from the soy sauce, honey and sirachia, quite tasty if I do say so myself, and I do.
In a big pot (large enough to fit one layer of all of the meatballs), pour in the stock that you had left, and add enough water to cover the meatballs that we are going to throw in. Heat that up. By the time this boiled up, our meatballs should be ready to throw in and start cooking.
Meatball recipe is as follows.
1 lb ground pork
Handful of chopped chives
Half handful of chopped scallions
Generous sprinkling of salt
Splash of rice vinegar
Splash of sesame oil
3-4 TBS of flour
2 cupfuls of shredded napa cabbage
Scramble the eggs in a bowl. Add in all of the other ingredients, except for the napa cabbage, and mix together very well. This mixture is going to be very wet, but the flour will allow you to mold it into meatballs. Start molding your meatballs and place them in the pot of stock that should be boiled right now. Cover the pot. Bring to a boil and cook for 5 minutes. Bring down to a simmer and cook for 20 minutes. Throw in the napa cabbage. Cook covered for another 10 minutes.