Savory Baked Cabbage And Chicken Meatballs Recipe

About this recipe

A hearty and flavorful dinner featuring baked beef meatballs with cabbage, carrots, and a savory soy-ginger sauce. Perfect for those seeking a satisfying and easy-to-make meal.

Ingredients

• 1 pc Cabbage Red
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 150 g Spring Onion (Kandychi Path)
• 50 g The Select Aisle Bread Crumbs
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 200 g Delichic Chicken Broth
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 40 g On1Y Ginger Powder
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Preheat your oven to 450°F (230°C).
2. 2. In a large bowl, mix 2 cups finely shredded cabbage, 1 egg, 1/3 cup chopped green onion, 1/4 cup milk, 1/2 cup bread crumbs, 1 tablespoon soy sauce, and 1/2 teaspoon ginger powder until well combined.
3. 3. Shape the mixture into 1 1/2-inch balls and place them on a baking sheet lined with parchment paper. Bake for 15 minutes or until browned and cooked through.
4. 4. While the balls bake, heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add 1 cup finely chopped sweet bell pepper and cook for 5-7 minutes until softened.
5. 5. In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 1/2 teaspoons ginger powder, 2 tablespoons apple cider vinegar, and 2 cups chicken broth until smooth. Pour this mixture into the pan with the bell pepper and bring to a boil, stirring constantly until the sauce thickens.
6. 6. Add the baked balls to the pan and gently stir to coat them in the sauce. Cook for an additional 3-5 minutes until the balls are heated through.
7. 7. Serve the balls and sauce over steamed rice, if desired, and garnish with additional chopped green onion.