Sesame Chicken Meatballs & Cabbage

About This Recipe:

As most people know, I am not a huge fan of big pieces or chunks of meat so I mostly eat vegan or vegetarian at home. However, I could easily eat meatballs all day long, so I decided to revamp traditional meatballs and create a sesame chicken version. I cooked my meatballs on the stovetop in a cast iron skillet because it’s just faster and easier than baking, but you could definitely bake these as well. The sauce is sticky, salty, and sweet, and goes really well with green cabbage and jasmine rice.

Enjoy!

Ingredients (4 servings)
Chicken Meatballs
-1 lb ground chicken
-1 egg
-1/2 cup panko breadcrumbs
-2 garlic cloves, finely minced
-1 tbl soy sauce
-1 tsp onion powder

Sesame Sauce
-1/2 cup chicken stock
-2 tbls rice wine vinegar
-2 tbls honey or white sugar
-1 tbl soy sauce
-1 tbl hoisin sauce
-2 tsps cornstarch

Other
-1 tbl sesame seeds
-1/2 head green cabbage, shredded
Optional: 4 cups cooked jasmine rice
-Vegetable oil

Instructions (35 minutes) 

1. In a large bowl, mix together all of the meatball ingredients. Form into 12-14 meatballs.
2. In a skillet over medium high heat, add in vegetable oil and cook the meatballs for 15 minutes, rotating sides throughout to cook evenly.
3. Whisk together all of the sauce ingredients in a small bowl and add to the skillet. Cover the pan and reduce the sauce for 5 minutes.
4. Remove the cooked meatballs to a dish and add in the shredded cabbage. Cook until the cabbage is as tender as you like (I cook for about 10 minutes.) If the sauce gets too thick, add a splash of water to deglaze.
5. Serve the cabbage and meatballs over rice and sprinkle with the sesame seeds.




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