adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lion’s Head Meatballs
Lion’s Head Meatballs
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savor traditional Chinese lion's head meatballs: juicy pork, savory spices, crispy on the outside, tender inside.
Ingredients:
  • For the meatballs
  • 1 pound ground pork, 80% lean
  • 4 ounces water chestnuts, finely chopped (optional)
  • 1 cup panko breadcrumbs
  • 1 large egg
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon ground white pepper
  • 1 teaspoon cornstarch
  • 1 teaspoon kosher salt
  • About 1 quart vegetable oil, to fry
  • For the soupy glaze
  • 2 cups low-sodium chicken stock
  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon ground white pepper
  • 1/4 small green cabbage, stemmed and leaves separated
  • 2 teaspoons cornstarch
  • 2 teaspoons water
Instructions:
  • Create the meatballs: Mix ground pork, water chestnuts, breadcrumbs, egg, ginger, soy sauce, Shaoxing rice wine, sesame oil, sugar, white pepper, cornstarch, and salt in a large bowl until well combined. Shape the mixture into 10 large, 3-inch balls, ensuring there are no pockets of breadcrumbs.
  • Fry the meatballs: Heat vegetable oil in a medium, deep skillet or Dutch oven to 350°F. Fry half the meatballs until golden brown on both sides, about 4 minutes each. Ensure they reach an internal temperature of at least 160°F. Drain on paper towels and repeat with the remaining batch.
  • 1. Prepare the soupy glaze: In a medium pot, combine chicken stock, dark soy sauce, oyster sauce, sugar, white pepper, and cabbage. Simmer over medium heat until boiling, approximately 8 minutes. Mix cornstarch and water in a small bowl until smooth. Gradually stir the cornstarch mixture into the pot until the glaze thickens, around 3 minutes.
  • For serving: Place the meatballs into the pot and coat them gently with the flavorful broth. Enjoy immediately. Leftovers can be stored in an airtight container for up to 3 days. To reheat, microwave with 1 to 2 tablespoons of water for 1 minute, or warm on the stove for about 10 minutes on medium heat, stirring occasionally until the sauce is loosened and the meatballs are heated through. If you loved the recipe, kindly leave us a rating below!

Similar Recipes