Braised Meatballs in Vegetable Broth


Minced pork 1000g
Spring onions, diced 3mm 100g
Garlic, finely chopped 10g
Ground white pepper 5g
Eggs 2
Corn starch 25g
Vegetable oil for brushing 55g

Sauce Mix

Vegetable stock 500g
Water 750g
Lee Kum Kee Pure Sesame Oil 30g
Ginger, julienned 20g
Carrots, diced 5mm 200g
Cabbage, Chinese or white, sliced 200g
Onions, diced 5mm 100g
Mushrooms, dried Shiitake, rehydrated & sliced 20g


1 Mix meatball ingredients well in a large mixing bowl and set aside for 30 minutes.
2 Prepare a oven tray by brushing on a little bit of vegetable oil. Heat oven to 180°C.
3 Using wet hands take a medium ball size mound and roll into a round shape. Place on prepared oven tray and repeat until all have been made. Brush on a little bit of vegetable oil.
4 When done (about 10 meatballs), put in oven for 10 minutes. Turn meatballs over and cook for a further 5 minutes.
5 Heat a pot to high heat. Add vegetable oil and lower heat to medium.
6 Add ginger and onions, cook till fragrant. Add carrots and shiitake mushroom, sauté for 3 minutes. Add water and chicken stock. Bring to boil and add meatballs into the broth. Cook for 5 minutes.
7 Add cabbage, Lee Kum Kee (Professional) Premium Light Soy Sauce and sesame oil. Lower heat to simmer for 5 minutes.
8 Serve with cooked rice or noodles.
Serves   10 
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