lion head meatballs

Name: Lion Head Meatballs
Prep time: 30 min
Cook time: 20 min
Yield: 12
Cuisine: Chinese
Ingredients: ## MEATBALLS; 1 1/8 pound(s) ground beef; 1/4 cup(s) shaohsing rice wine or dry sherry; 4 clove(s) garlic, finely chopped; 2 sprig(s) spring onions, finely chopped; 1 - egg, beaten; 2 tablespoon(s) freshly grated ginger; 2 tablespoon(s) light soy sauce; 1 tablespoon(s) toasted sesame oil; 1 tablespoon(s) cornstarch; 1/2 teaspoon(s) sea salt; 1 pinch(es) freshly cracked white pepper; ## ASSEMBLY AND SAUCE; 3 1/2 ounce(s) groundnut oil ( peanut); 2 1/2 cup(s) vegetable stock; 11 ounce(s) chinese cabbage, quartered lengthwise from leaf to stem end; 3 - dried chinese mushrooms, porcini mushrooms or shiitake mushrooms; 1 tablespoon(s) light soy sauce; 1 tablespoon(s) cornstarch, blended with 2 tablespoons cold water, optional; - sea salt and freshly cracked white pepper, to taste; 2 large spring onions (green), sliced

(1 RATING)

23 Pinches 1 Photo

Lynn Dine

Tampa, FL

Updated on Aug 5, 2014

A recipe I found on the Cooking Channel by Ching-He Huang. Here is what is stated about the dish: "This dish was said to be an imperial dish that the emperor ate. It is called Lion Head meatballs because, once cooked, the meatballs are surrounded by Chinese cabbage, and the meatball is said to resemble the head of the lion, while the long pieces of cabbage resemble the 'mane' of the lion."

Rate

prep time 30 Min

cook time 20 Min

method Stove Top

yield 12 serving(s)

Ingredients

MEATBALLS
1 1/8 pounds ground beef
1/4 cup shaohsing rice wine or dry sherry
4 cloves garlic, finely chopped
2 sprigs spring onions, finely chopped
1 - egg, beaten
2 tablespoons freshly grated ginger
2 tablespoons light soy sauce
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
1/2 teaspoon sea salt
1 pinch freshly cracked white pepper
ASSEMBLY AND SAUCE
3 1/2 ounces groundnut oil ( peanut)
2 1/2 cups vegetable stock
11 ounces chinese cabbage, quartered lengthwise from leaf to stem end
3 - dried chinese mushrooms, porcini mushrooms or shiitake mushrooms
1 tablespoon light soy sauce
1 tablespoon cornstarch, blended with 2 tablespoons cold water, optional
- sea salt and freshly cracked white pepper, to taste
2 large spring onions (green), sliced

How To Make lion head meatballs

Step 1

For the meatballs: Put the ground beef, rice wine, garlic, spring onions, egg, ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper into a large bowl to combine, stirring in the same direction. Using wet hands, scoop a large mound of the ground meat mixture, and mold it into a ball. The size should be a little larger than a golf ball. Transfer the meatball to a plate and repeat with the remaining mixture.

Step 2

For the assembly: Pour the groundnut oil into a large deep pan, and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil, and spoon some of the oil over the meatballs. Cook for 4 to 5 minutes, or until browned.
Step 3

Pour all but 2 tablespoons of oil into a heat-proof bowl. Add the vegetable stock to the pan. Arrange the quarters of Chinese cabbage around the meatballs, curving them lengthwise around the sides of the pan, then add the mushrooms, and soy sauce. Bring everything to a boil. Cover the pan, reduce its heat, and cook gently for 15 minutes. Add the blended cornstarch slurry, if using, and stir until the sauce thickens.
Step 4

Remove the pan from the heat, and season with salt, and white pepper, to taste, and sprinkle over the spring onion slices. Transfer the dish to a warm serving platter, and serve immediately. Cook's Note: Steamed or glutinous rice is a perfect accompaniment to this dish.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes