1lb ground meat (turkey, beef, or lamb)
3 cloves garlic
2 green onions, finely chopped (or use a white onion)
1/2 tsp chili powder (cayenne is fine)
1 tsp curry powder
1 Tbsp parsley
1/2 cup breadcrumbs
1 egg, beaten
3 Tbsp vegetable oil
cabbage shredded (one head or a few packages pre-shredded) We used green and purple cabbage
1 leek, sliced (can be omitted)
1 Tbsp cornstarch
2 Tbsp water
1 1/4 cup chicken stock
1 Tbsp soy sauce
Mix meat, garlic, onion, chili powder, curry powder, parsley, and breadcrumbs together in a bowl. Work the egg into the mixture and form into 16 small even sized balls.
Heat the oil in a preheated wok. Add the cabbage and leek and stirfry for 2-3 minutes. Remove from the wok with a slotted spoon and set aside.
Add the meatballs to the wok and fry in batches turning gently until golden brown all over.
Mix the cornstarch and water to form a smooth paste and set aside. Pour the stock and soy sauce over the meatballs and cook 2-4 minutes. Stir in the cornstarch paste. Bring to a boil and cook, stirring constantly, until the sauce is thickened and clear.
Return cabbage and leek to the wok and cook for 1-3 minutes until heated through.
Serve and enjoy!
Sorry no pic...maybe I'll add one tomorrow of the leftovers before they are inhaled by my children!