Ingredients:
- 1lb ground turkey
- 2 scallions, chopped
- 1 TBS Hoisin *
- 1 TBS minced ginger
- 1 garlic clove, crushed
- 1/4 cup oats
- 1/4c egg whites
- 1 bag shredded cabbage
- 1 TBS sherry
- 2 TBS low sodium soy sauce
- 1 tsp sesame oil *
- 1/2 tsp sugar *
- Salt/pepper
- 1 TBS cornstarch w 2 TBS water, mix, set aside
Directions:
Combine top ingredients through egg whites in bowl and form into small meatballs. Bake in oven at 400 for 10-15 minutes until beginning to brown. I put them under broiler for a few extra minutes to crisp them a little. Take out and put to side.
In a large pot, add the cabbage, soy sauce, sherry, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs. (Note from LD: Actually, I don’t usually mix the meatballs in with the cabbage, but serve them on top instead. That way I can portion the meatballs more equitably.)
Posted by BOOTHER1 (Erin) on the WW message board.