For meatballs, combine all meat ball ingredients except oil in large bowl; mix well.
Divide mixture into 8 portions.
Shape each portion into a ball.
Heat vegetable oil in wok or large nonstick skillet over medium-high heat.
Brown meatballs, shaking or stirring occasionally so meatballs keep their shape, 6 to 8 minutes.
Transfer meatballs to 5-quart stockpot; discard drippings.
Add chicken broth, soy sauce and sugar.
Bring to a boil; reduce heat, cover and simmer 30 minutes.
While meatballs are cooking, core cabbage; cut base of leaves into 2-inch squares.
Cut leafy tops in half.
Place cabbage over meatballs.
Cover and simmer 10 minutes more.
Using slotted spoon, transfer cabbage and meatballs to serving platter.
Blend cornstarch and water in small cup.
Stirring constantiy, slowly add cornstarch mixture to pan juices; cook until slighdy thickened.
Stir in sesame oil.