lions head meatballs

Lion's Head Chinese Meatballs are tender and juicy homemade pork meatballs packed with Asian seasonings and tossed in a sweet and sticky sauce.

Lion's Head Chinese Meatballs

pork

breadcrumbs

eggs

Shaoxing cooking wine (or mirin)

green onions, finely chopped

soy sauce

sesame oil

brown sugar

ginger,

garlic,

salt

black pepper (or white pepper)

chicken broth

flour (or cornstarch)

In a large mixing bowl, combine pork with breadcrumbs, eggs, Shaoxing cooking wine, green onions, soy sauce, sesame oil, brown sugar, ginger, garlic, salt and pepper.  Mix well until uniform in consistency.

Divide pork mixture into 5 equal pieces and roll into meatballs with your hands. Wear disposable gloves when handing meat to avoid contamination.

Cook the meatballs in the air fryer or oven.

In the air fryer: Place meatballs in a single layer in the air fryer and cook at 375F for 20 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.

In the oven: Place meatballs in a parchment-lined quarter sheet baking pan and cook in a 375 preheated oven for 40 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.

Make the Meatballs:

In a small mixing bowl, add soy sauce, chicken broth, brown sugar, sesame oil and flour. Whisk well to combine until flour and sugar dissolves.

Transfer the sauce into a shallow saucepan and heat over medium for 3-4 minutes. Continuously stir until desired consistency is reached. 

Add meatballs to the saucepan and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice, and drizzle any extra sauce from the pan on top.

Make the Sweet Soy Sauce:

I made these for dinner and they were a hit!

I will definitely be making this again soon!

These were amazing! So delicious and soft and perfectly seasoned. We loved the sweet soy sauce with them. I made enough for two meals and one is in the freezer for an easy weeknight meal. I want to use this recipe with chopped shrimp to make wontons, I think it would be perfect :) Thank you!

Lion&#x27;s Head Meatballs is a classic Chinese celebration dish. Our recipe is succulent and flavorful, braised in a rich sauce.

Lion's Head Meatballs

ginger ((8 grams, minced))

scallion ((minced))

breadcrumbs ((25 grams))

Shaoxing wine

oyster sauce

white pepper

five spice powder

cornstarch

water

water chestnuts ((100 grams, canned))

vegetable oil ((to fry the meatballs))

vegetable oil

ginger

scallions

g rock sugar ((or 2.5 packed teaspoons brown sugar))

baby bok choy ((for serving, optional))

Make sure to find fatty ground pork. You can choose a fatty piece of pork shoulder and have the butcher grind it, or use our hand-chopping method to grind your own. A 70/30 meat to fat ratio is best, but 80/20 is also acceptable. Transfer the ground pork to a large mixing bowl.

Add the minced ginger and scallions, egg, breadcrumbs, Shaoxing wine, light soy sauce, oyster sauce, white pepper, five spice powder, cornstarch, and water.

Whip everything in one direction for about 10 minutes, until the meat mixture resembles a paste.  This step is very important to making sure the meatballs have the right texture and don’t fall apart during frying.

Smash the water chestnuts with the side of your cleaver or knife and finely mince them. Add to the meat mixture and continue to mix everything together for 5 more minutes. Use a rubber spatula to scrape everything together.

Heat enough oil to submerge the meatballs in a small, deep pot (a small pot requires less oil) to 350 degrees F/175 degrees C. Just be sure there’s enough oil to cook the meatballs evenly, but that the oil will not overflow during frying.

With oiled hands, divide the meat mixture into 8 to 9 equal portions and shape each into a ball. Carefully lower the meatballs one at a time into the heated oil, and fry in batches (2 minutes per batch) until they’re evenly golden brown. Remove the par-cooked meatballs with a slotted spoon and set aside.

Make the meatballs:

Heat 1 tablespoon oil in a wok over low heat. Add the ginger and white parts of the scallions, and cook for 1 minute. Then add the sugar and cook until dissolved.

Add 1 tablespoon Shaoxing wine, 1 ½ tablespoons light soy sauce, 1/4 teaspoon dark soy sauce, 1 tablespoon oyster sauce and 1 ½ cup water. Stir and bring the liquid to a boil. 

Once boiling, add the fried meatballs. Cover and cook for 12-15 minutes over medium/low heat, flipping the meatballs halfway through.

After simmering, there should be about ¾ cup liquid left. Remove the meatballs from the liquid and arrange on your serving plate. (I served these with blanched baby bok choy. Just add a teaspoon or two of vegetable oil to boiling water for that “shiny” look, and blanch for 30 seconds).

Mix your cornstarch slurry, and pour into the sauce to thicken. Once it’s thick enough to coat the back of a spoon, stir in ¼ teaspoon sesame oil and the green parts of the scallions. Once the scallions are wilted, drizzle the sauce over the meatballs.

Make the sauce &amp; braise:

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

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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