Lion's Head Meatballs
User Reviews
4.9
84 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr 20 mins
-
Servings
8
-
Calories
238 kcal
-
Course
Main Course
-
Cuisine
Chinese
Lion's Head Meatballs
Report
Lion's Head Meatballs is a classic Chinese celebration dish. Our recipe is succulent and flavorful, braised in a rich sauce.
Share:
Ingredients
For the meatballs:
- 1 pound fatty ground pork (450g)
- 1 lice ginger (8g, minced)
- 1 scallion (minced)
- 1 large egg
- 3 tablespoons plain breadcrumbs (25g)
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- 1/4 teaspoon five spice powder
- 1 1/2 teaspoons cornstarch
- 1/4 cup water
- 3.5 ounces water chestnuts (100g, canned)
- vegetable oil (to fry the meatballs)
For the sauce:
- 1 tablespoon vegetable oil
- 2 lices ginger
- 2 scallions (cut into 2-inch lengths, white and green parts separated)
- 10 g rock sugar (or 2.5 packed teaspoons brown sugar)
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons light soy sauce
- 1/4 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 cups water
- 1 teaspoon cornstarch (mixed into a slurry with 1 tablespoon water)
- 1/4 teaspoon sesame oil
- baby bok choy (for serving, optional)
Instructions
Make the meatballs:
- 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 sauce & braise:
- 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.
Notes
- Note: Nutrition information assumes recipe makes 8 meatballs, and is for 1 large meatball with sauce.
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
6g
(2%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
61mg
(20%)
Sodium
504mg
(21%)
Potassium
208mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
75IU
(2%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 61mg | 20% |
| Sodium | 504mg | 21% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
84 reviews
Excellent
Other Recipes
You'll Also Love
