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Ginger Pork Meatballs
with Cabbage & Jasmine Rice
35 MIN
2 Servings
From the Test Kitchen
We’re making these Asian-inspired pork meatballs with fresh ginger, then cooking them—along with seasonal cabbage—in a sweet, savory, and mildly spicy sauce. A bed of jasmine rice soaks up all the delicious flavors of the dish.
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NutritionPER SERVING
-
Calories820 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Pork
- ½ cup Jasmine Rice
- 3 oz Radishes
- 1 1-Inch Piece Ginger
- 3 Tbsps Soy Marinade
- 1 Tbsp Sesame Oil
- ¼ cup Panko Breadcrumbs
- 2 Tbsps Rice Vinegar
-
½ lb Cabbage
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves.
3
Marinate the radishes:
While the rice continues to cook, in a bowl, combine the sliced radishes, vinegar, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4
Form & cook the meatballs:
While the radishes marinate, in a large bowl, combine the pork (removing and discarding the paper lining from the bottom), breadcrumbs, chopped ginger, and remaining sesame oil; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs in an even layer and cook, turning occasionally (carefully, as the oil may splatter), 7 to 9 minutes, or until browned and cooked through.
5
Add the cabbage:
Add the sliced cabbage to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.
6
Make the sauce & serve your dish:
While the cabbage cooks, reserving the liquid, drain the marinated radishes and set aside. To the pan, add the soy marinade and reserved marinating liquid (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste. Serve the cooked meatballs, cabbage, and sauce with the cooked rice. Top with the marinated radishes. Enjoy!
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves.
3
Marinate the radishes:
While the rice continues to cook, in a bowl, combine the sliced radishes, vinegar, and half the sesame oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
4
Form & cook the meatballs:
While the radishes marinate, in a large bowl, combine the pork (removing and discarding the paper lining from the bottom), breadcrumbs, chopped ginger, and remaining sesame oil; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs in an even layer and cook, turning occasionally (carefully, as the oil may splatter), 7 to 9 minutes, or until browned and cooked through.
5
Add the cabbage:
Add the sliced cabbage to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.
6
Make the sauce & serve your dish:
While the cabbage cooks, reserving the liquid, drain the marinated radishes and set aside. To the pan, add the soy marinade and reserved marinating liquid (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste. Serve the cooked meatballs, cabbage, and sauce with the cooked rice. Top with the marinated radishes. Enjoy!
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