So, last week I posted my menu here. It included one of my very favorite recipes from the Rachel Ray cookbook 365: No Repeats. I've made this a million times. As I was cooking it again on Thursday, I decided that I should share my slightly-modified version with you. Because it is SO good. You're welcome.
Lion's Head Meatballs
(They are called this because you have large meatballs surrounded by a "mane" of cabbage.)
3/4 cup brown rice
1-4oz. can sliced shitake mushrooms
5-6 garlic cloves, finely chopped
1 pound ground beef
1/2 pound ground pork
1/4 cup soy sauce
1 egg, beaten
Black pepper
Corn starch
Canola oil
2 cups chicken broth
1 small head green cabbage, thickly shredded or chopped
Place rice in a pan along with 2 1/4 cups water. Bring to a boil, then reduce heat, cover and simmer for 40-ish minutes or until done.
Meanwhile, chop the canned mushrooms and place in large bowl. Add garlic, ground beef, ground pork, soy sauce, egg, black pepper to taste, and 2-3 Tbsp. of corn starch. Mix together. The mixture will be very sticky and wet.
Dump about 1/2 cup additional corn starch on a plate. Form meat mixture into large-ish meatballs for a total of 12-16 meatballs. Roll in the cornstarch to lightly coat.
Heat canola oil in a large stockpot. Add the meatballs and fry on all sides until deep golden brown. (Don't worry if the meatballs aren't cooked through - they will finish cooking later.) Remove meatballs and set aside.
Drain remaining oil from stock pot. Add broth to stock pot and scrape up any browned bits fromt he bottom of the pan. Bring broth to a boil. Add half the cabbage then place meatballs on top. Cover with the remaining cabbage. Place lid on pot, reduce heat to medium-low, and simmer 15-20 minutes or until cabbage is cooked down.
Serve meatballs, cabbage and broth on top of rice. Serves 4.
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