Ingredients

Steps

• Combine all meatball ingredients in a large bowl and stir well.
• Mould the mixture into 12 balls slightly larger than golf balls using damp hands.
• Heat groundnut oil in a deep pan and fry meatballs for 5 minutes until golden-brown.
• Drain all but 30ml of oil and add stock, cabbage, mushrooms, and soy sauce.
• Bring to a boil then cover and simmer gently for 15 minutes.
• Stir in cornflour paste if the sauce needs thickening.
• Season to taste and garnish with spring onions and sesame oil before serving.