Makes a large batch, perfect for freezing. I have used mixed ground meats in this recipe: Italian sausage, veal, pork, lamb or a bit of everything...what ever I have in the freezer. Always start off with half ground beef.
Mix in the spring onion, ginger, salt, and wine and work into the meat with your fingers until smooth and sticky. Form into 3-4 large meatballs (slightly small than a tennis ball). Wash the cabbage and cut lengthways into quarters. Stir-fry it briefly in a wok, in lard or oil, adding a generous
Combine the bread cubes and milk; let stand for 5 minutes. Add the next six ingredients; mix well. Crumble meat into bread mixture; stir just until blended. Form into 1 1/2-inch balls. Place in four ungreased 13-in. x 9-in. x 2-in. baking pans.