head napa cabbage (1-1/2 to 2 pounds), cored and cut into large pieces
2
tablespoons cornstarch
3
tablespoons cold water
1
teaspoon sesame oil
For meatballs, combine all meatball ingredients except vegetable oil in large bowl; mix well. Shape mixture into eight balls. Heat vegetable oil in wok or large nonstick skillet over medium-high heat. Add meatballs; cook 6 to 8 minutes until browned, stirring occasionally.
Transfer meatballs to large saucepan; discard drippings. Add chicken broth, 2 tablespoons soy sauce and 1/2 teaspoon sugar. Bring to a boil. Reduce heat to low; cover. Simmer 30 minutes. Place cabbage over meatballs; cover. Simmer an additional 10 minutes.
Using slotted spoon, transfer cabbage and meatballs to serving platter. Blend 2 tablespoons cornstarch and water. Gradually add to pan juices, stirring constantly; cook until slightly thickened. Stir in sesame oil. Serve over meatballs and cabbage.
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