Ingredients
- 3/4 pound ground pork
- 3/4 pound ground beef
- 1 pound medium onion, cut into 1/4-inch dice
- 1 tablespoon minced garlic
- 2 tablespoon minced ginger
- 2 tablespoon worcestershire sauce
- 1 tablespoon toasted sesame oil
- 1 cup 50-50 white and brown rice
- 2 cup large eggs
- 1 cup small head napa cabbage, cut into very thin strips
- 1 tablespoon sambal, for garnish
Preparation
Baking Directions:
1.Set up a steamer, using an elevated bamboo steamer in a water-filled wok, a collapsible steamer well elevated above water, or a commercial steamer with pot and steamer insert.
2.In a large bowl, combine the pork, beef, onions, garlic, ginger, Worcestershire sauce, sesame oil, rice and eggs.
Season with salt and pepper and mix by hand until just combined.
Check the seasoning by sauteing a small amount of the mixture, or use a microwave to cook it (about 10 seconds at high power).
3.Using your hands, lightly form the mixture into 2-inch balls.
Place a 3/4-to 1-inch bed of the cabbage in the top of the steamer and top with the meatballs.
Season with salt and pepper and steam until the meatballs and cabbage are cooked through, 8 to 10 minutes.
Transfer the cabbage to a platter or four serving plates, top with the meatballs, garnish with a bit of sambal, and serve
