braised meatballs

Brothy Meatballs with Peas and Pasta is light, but richly flavored; fresh snap peas add color and texture while a fennel and herb slaw brings the zing!

Brothy Meatballs with Peas and Pasta

***Meatballs

Onion,

Plain Whole-Milk Greek Yogurt

tbsp. Fennel Seeds

Kosher Salt

Freshly Ground Black Pepper

Egg,

lb. Ground Pork

***Brothy Meatballs with Peas and Pasta

tbsp. (or more) Olive Oil, plus more for drizzling

Large Shallots, thinly sliced

Garlic Cloves, thinly sliced

Small/Medium Fennel Bulbs, halved, cored, very thinly sliced lengthwise, divided (one

Fresh Ground Pepper

Low-Sodium Chicken

Torn Dill

Parsley Leaves

Sugar

Shelled Fresh (or frozen) English Peas

Salt

These heavenly Chinese Lion’s Head Meatballs are extra soft and juicy and each meatball weighs over 5 oz (150g)! Braised with sweet cabbage in a deeply savory clear broth, follow my simplified method to make an excellent Asian style meatball stew!

Lion's Head Meatballs with Cabbage (Braised, Gluten-free, Paleo, Keto)

chicken

pork

0.5 oz ginger (grated)

scallion

shallot (finely chopped, 1 large)

tsp toasted sesame oil

½ tsp coarse sea salt (plus more to taste)

tbsp coconut aminos

olive oil

avocado oil

tbsp toasted sesame oil

0.18 oz ginger (sliced, 4 thin slices)

3.5 oz fresh shiitake (sliced)

lbs Napa cabbage (or savoy cabbage, diced. Separate stems and leafy parts)

chicken stock

tbsp coconut aminos (or to taste)

baby bok choy (quartered, optional)

In a large mixing bowl, combine ingredients from ground chicken to coconut aminos. Stir in one direction until well combined. The texture should feel soft, smooth, little sticky, and almost paste-ish.

Shape

Add the olive oil. This will prevent the meat from sticking to your hands. Form 6 equal sized large meatballs at 5.3 oz. (150g) per meatball.  Set them aside on a large plate.

Sear

Preheat a large (12-inch/ 31 cm) non-stick or ceramic saute pan with avocado oil over medium-low heat until the pan feels warm. Carefully add the meatballs one-by-one to the pan and sear the meatballs for 4 minutes the first side and 4 minutes the flip side. The meatballs will be soft so flip them carefully. I use a spatula in one hand and chopsticks the other hand to help me flip them. Transfer out of the pan.

Saute

In a separate pot, a 6-quart Dutch oven or casserole clay pot, preheat the pot with toasted sesame oil over medium-low heat until it feels warm. Add the ginger and scallions with a pinch of salt, saute until fragrant, about 1 minute.

Braise

Transfer the meatballs to the pot and add the cabbage stems and shiitake on top. Add the stock and coconut aminos, cover and simmer over medium-heat for 15 minutes. Check periodically to make sure that the meatballs are submerged and in contact with the braising liquid.

Add the cabbage leaves and bok choy, if using. Cover the pot and simmer for an additional 5 to 10 minutes.

Serve

Taste and season the braise with more coconut aminos or salt to taste. Serve hot or warm.

https://www.youtube.com/watch?v=uEaMOoQkypc

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Paleo Chinese Lion's Head Meatballs Recipe | 狮子头 healthy Chinese recipes

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