Chinese “Lion’s Head” meatballs

1. 2lbs twice ground pork put into pot
2. cut up two handfuls of green onions and finely grated ginger
3. add cooking wine, half bowl of soy sauce, dash of pepper and sugar
4. mix in 2/3 can of chicken broth while stirring (X100)
5. add corn starch, mix until gooey but consistent
6. dice water chestnuts very finely and mix in
7. Form meatballs, fry with oil on high heat, remove then cook cabbage leaves with oil
8. Re add meatballs, cover and heat until done