Meatballs Packed with Cabbage

Meatballs Packed with Cabbage

These plump and soft meatballs are jam packed with cabbage and tomatoes.
The richly flavored sauce makes them perfect for bento lunchboxes.

Ingredients: 4 servings

Ground Beef (or combined beef and pork)
400 g
150 g
Cherry tomatoes
1/4-1/2 cup
1/4 teaspoon
to taste
to taste
Celery leaves (for decoration)
a small amount
Soy sauce
3 tablespoons
3 tablespoons
Red wine (or sake)
3 tablespoons
Oyster sauce
1 tablespoon


1. Mince the cabbage and the onion. Cut the cherry tomatoes into quarters.
2. Heat olive oil in a frying pan and saute the Step 1 ingredients for a short time. Season with a little bit of salt and then take off the heat.
3. Once cooled, put into a bowl.
4. Add the meat, egg, panko, nutmeg, salt, and pepper to the bowl from Step 3 and mix together well.
5. If the mixture is too soft, add more panko to adjust.
6. Form into a 3-4 cm ball and place into the frying pan heated with olive oil.
7. Cover with a lid and steam-fry over low heat.
8. When the meat has cooked through, add the combined A ingredients, cover with the lid, and simmer. (There should be a small amount of juices from the meat in the pan as well.)
9. Once the sauce has thickened, turn up the heat a little bit. Coat the meatballs completely with the sauce and turn off the heat.
10. They're perfect for bento lunchboxes.

Story Behind this Recipe

Since my son hates vegetables, I came up with this recipe that allows him to eat meat and veggies together.