1/2 cup Stove Top Lower Sodium Stuffing Mix for Chicken
2 Tbsp. milk
1 egg, beaten
30 small savoy cabbage leaves
2 green onions, thinly sliced
2 tsp. sesame seed
PREP TIME
25m
COOK TIME
14m
TOTAL TIME
39m
YIELD 10 servings, 3 topped cabbage leaves each.
Instructions
1. Combine first 4 ingredients.
2. Mix meat, stuffing mix, milk, egg and 1/4 cup of the chili sauce mixture just until blended.
3. Shape into 30 (1-1/2-inch) meatballs. Place on foil-covered rimmed baking sheet sprayed with cooking spray.
4. Bake 12 to 14 min. or until done (160ºF). Meanwhile, cook remaining chili sauce mixture in saucepan on medium-low heat until heated through, stirring occasionally. Remove from heat.
5. Place meatballs in large bowl. Add chili sauce mixture; toss to evenly coat meatballs with sauce.
6. Spoon 1 meatball onto each cabbage leaf. Sprinkle with onions and sesame seed.