1 8-ounce can (1/2 cup) water chestnuts, drained and finely chopped
4 TBSP soy sauce (divided)
3 TBSP cooking oil
2 lbs Napa cabbage leaves, rinsed
3 cups chicken broth
2 cups water
2 green onions, thinly sliced
steamed white rice for serving
DIRECTIONS
In a large mixing bowl combine the ground pork, sesame oil, sherry, ginger, garlic, eggs, corn starch, salt, water chestnuts, and 3 TBSP of the soy sauce with your hands until thoroughly combined.
Form the pork mixture into 6 large meatballs and place on a large plate. Cover the meatballs and refrigerate for 2 hours to allow flavors to meld.
Remove the meatballs from the fridge (you may need to reshape the meatballs just a bit if they started to flatten). Heat the cooking oil in a wok or large saute pan over medium-high heat until the oil is very hot.
Cook the meatballs in the hot pan until browned all around (working in batches if necessary), about 6 minutes total per batch. Transfer the browned meatballs to a plate and set aside.
Wipe out the pan, Lay the cabbage leaves on the bottom of the pan and place the meatballs on top of the cabbage.
Mix together the chicken broth, water, green onion and the remaining 1 TBSP soy sauce and pour in the pan over the meatballs.
Bring to a boil over high heat then reduce heat to low, cover and simmer for 45 minutes or until meatballs are cooked through.
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