lion's head meatball hoagies

★★★★★ 1 Review
Smithal70 avatar
By Amanda Smith
from Dunlap, IL

Another entry for this week's sandwich challenge of bok choy and capers. When I heard the ingredients for this week's challenge my first thought was lion's head meatballs, which is an asian dish; the meatballs symbolizing the head of a lion and the bok choy cabbage as the mane. Here is what I came up with, hope you enjoy!!

★★★★★ 1 Review
serves 4
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For lion's head meatball hoagies

  • 1 lb
    ground pork
  • 2
    green onions, cleaned and chopped
  • 1/2
    piece fresh ginger, peeled and grated
  • 1/4 tsp
    black pepper
  • 1 tsp
  • 3 Tbsp
  • 2 tsp
    rice wine
  • 2 tsp
    soy sauce
  • 2 tsp
  • 1 lg
    egg white
  • vegetable oil
  • 1 1/2 c
    chicken broth
  • 2 Tbsp
    soy sauce
  • 1
    head bok choy
  • 4
    hoagie buns
  • 1/3 c
  • 1-3 tsp
    wasabi paste (to taste depending on heat factor)
  • 1 Tbsp
    capers, drained and chopped

How To Make lion's head meatball hoagies

  • 1
    Wasabi Caper Sauce: Mix together all the sauce ingredients and chill covered, until ready to use.
  • 2
    Lion's Head Meatballs: Place the pork in a large bowl. Add chopped green onions, ginger, pepper, salt, cornstarch, rice wine, soy sauce, and egg white to the pork. Then using your hands carefully mix everything together. Make sure not to mix this too much or the meatballs will be too dense in the final dish.
  • 3
    Next form the meat mixture into 16 meatballs.
  • 4
    Then in a non-stick pan heat ¼ inch layer of oil on medium-high. When the oil is hot add the meatballs. Then carefully rotate them about every 4 minutes so that they brown on all sides. This takes about 10 to 12 minutes in total.
  • 5
    While the meatballs brown, prepare the bok choy. Cut off the very bottom of the head of bok choy. Then rinse each leaf under cold running water and dry them thoroughly. Cut off the stalks.
  • 6
    In a saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling.
  • 7
    Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add the bok choy. (You can arrange the bok choy on top of the meatballs so that it steams, or lay some right in the broth if there is room). Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle. Drain broth away from meatballs and bok choy (save to use for another recipe).
  • 8
    To Serve: Cut hoagies in half length wise but not all the way through to the other side. Layer steamed bok choy and meatballs into hoagie top with wasabi caper sauce. Makes 4 hoagie sandwiches.

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