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–+ servings
Lion’s Head Meatballs

Savory Lion’s Head Meatballs: A Festive Chinese Delight

Enjoy the comforting taste of Lion’s Head Meatballs, a cherished Chinese delicacy perfect for gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 meatballs
Course: Dinner
Cuisine: Chinese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Pork Lean pork offers a healthier option.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs work in a pinch.
  • 1 cup Water Chestnuts, chopped Chopped mushrooms can substitute for variety.
  • 1 large Egg Binds ingredients seamlessly together.
  • 2 scallions Green Onions, sliced Leeks can be a lovely alternative.
  • 2 tablespoons Shaoxing Wine Dry sherry can be used if preferred.
  • 2 tablespoons Soy Sauce Tamari is great for gluten-free needs.
  • 2 cloves Minced Garlic A must for robust taste.
For Frying
  • 2 tablespoons Canola Oil Vegetable or peanut oil can also do the job.
For the Steamed Side
  • 4 cups Bok Choy Spinach can replace it when needed.
For the Sauce
  • 2 tablespoons Sesame Oil Vital for the sauce's delicious aroma.
  • 1 tablespoon Fresh Ginger, minced Opt for fresh over ground for best results.
  • 1 cup Chicken Broth Vegetable broth provides a lighter touch.
  • 2 tablespoons Cornstarch Arrowroot or tapioca starch offer good alternatives.
  • 2 tablespoons Oyster Sauce Use mushroom sauce for a vegetarian option.
  • 1 tablespoon Sugar Honey can serve as a tasty substitute.

Equipment

  • large mixing bowl
  • Dutch oven
  • small skillet

Method
 

Preparation
  1. In a large mixing bowl, combine the ground pork, panko breadcrumbs, chopped water chestnuts, eggs, green onions, Shaoxing wine, soy sauce, and minced garlic. Mix gently to maintain tenderness. Form into 9 large meatballs.
  2. Heat 2 tablespoons of canola oil in a large Dutch oven over medium heat. Brown half of the meatballs for 3-4 minutes per side. Remove and drain on paper towels. Repeat with remaining meatballs.
  3. Wipe the Dutch oven clean. Arrange bok choy leaves at the bottom and place meatballs on top. Add 1 cup of water, cover, and steam for 15-20 minutes until meatballs reach 160°F.
  4. In a small skillet, heat 2 tablespoons of sesame oil over medium heat. Sauté minced ginger and garlic for 1-2 minutes. Stir in chicken broth and cornstarch mixture until thickened. Add Shaoxing wine, soy sauce, oyster sauce, and sugar.
  5. Once steaming is complete, place meatballs over bok choy on a platter. Drizzle sauce over the meatballs and bok choy. Garnish with sesame seeds.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 15gProtein: 18gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 500mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Storage: Keep leftovers in an airtight container for 3-4 days or freeze for up to three months. Reheat in a skillet with a splash of broth if frozen.

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