We love meatballs in our house! Or, as D pronounces them “eat balls!” I’ve found meatballs are one of the best ways to hide some extra nutrition in a meal that my kids will actually eat. Typically, I’ll serve meatballs with a sweet and sour sauce but have also served this recipe with tomato sauce to give them a more traditional cabbage roll taste.
Cabbage Roll Meatballs – feeds 4
- 1 hamburger patty, raw
- 1 egg, beaten
- 1/2 C cooked rice
- 1/2 C finely minced cabbage (I usually use Napa but have also tried this with basic red and/or green cabbage)
- 1 tsp minced onion
- 1 tsp minced garlic
- 1 tsp sesame oil
- salt & pepper to taste
- Before mincing the cabbage, it’s best to chop it coarsely, put it in a bowl and sprinkle it with salt. Let the salted cabbage sit for 10-20 minutes and you’ll notice the salt draws out a lot of the moisture in the cabbage. Use your hands or a clean tea towel to thoroughly squish/drain the water from the cabbage.
- Once the excess water has been removed from the cabbage, mix it and all of the other ingredients in a large bowl. Essentially, you don’t want to over-work the meat too much so I find using my hands is best for this task as I can mix everything until just incorporated quite easily.
- Shape your meatballs and drop one by one into your warmed sauce of choice.
- Poach the meatballs in the sauce on low heat for anywhere from 30 mins to 1 hour. As long as the heat is low you shouldn’t experience any burning or over-cooking.