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Southeast Asia
Spicy Meatballs Wrapped in Cabbage
Served
with Citrus Ginger in Dressing
Meatballs:
- 3/4
lb. Ground Pork
- 1/4
lb. Ground Beef
- 4
ea. Garlic Cloves, minced
- 2
ea. Large Shallots, minced
- 1
Tblsp. Fish Sauce
- 2
tsp. Sugar
- 1
tsp. Five Spice Powder
- 10
ea. Napa Cabbage Leaves
- Salt
and Black pepper to taste
Citrus
Ginger Dressing:
- 1
1/2 cup Orange Juice
- 1
Tblsp. Sugar
- 1
Tblsp. Fresh Ginger, minced
- 1/2
tsp. Orange Peel, minced
- 2
tsp. Lemon Juice & Minced Peel
- 1
tsp. Dijon Mustard
- 1/4
cup Lime Juice
- 1/4
tsp. Shallots, minced
- 1
cup Olive Oil
Method
of Preparation for Meatballs:
Mix
all ingredients in mixing bowl. Form into 1 inch
logs. Blanch cabbage in hot water and chili. Drain
and wrap meatballs in wilted cabbage leaves. Pan
sear.
Method
of Preparation for Dressing:
Reduced
orange, lemon and lime juice by half. Remove from
heat. Add peels, ginger, mustard and shallots.
Let rest for 15 minutes. Whisk in olive oil.
Serves
4
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