Title: Lion’s Head Meatballs Recipe
Introduction
Dive into Chinese cuisine with this delightful Lion’s Head Meatballs Recipe. This dish is scrumptious and flavorful, combining tender pork meatballs and aromatic spices simmered in a savory broth. It’s not just a meal but a culinary journey to China.
Why Make This Recipe
Lion’s Head Meatballs is a classic Chinese dish and a taste adventure for your palate. The meatballs are juicy, bursting with flavors from the spices, and get more delicious with each bite. The broth is equally flavorful, making this dish an all-around winner, whether for an everyday meal or a special family gathering.
How to Make Lion’s Head Meatballs
This dish, though sounding complicated, is straightforward once we break it down. We first create the meatballs, brown them perfectly before simmering in a well-spiced broth.
Ingredients:
For the Meatballs:
– 1 lb ground pork
– 1/4 cup finely chopped water chestnuts
– 1/4 cup breadcrumbs
– 1 egg
– 2 tbsp soy sauce
– 1 tbsp Shaoxing wine or dry sherry
– 1 tsp sesame oil
– 1/2 tsp five-spice powder
– 2 green onions, finely chopped
– Salt and pepper to taste
For the Broth:
– 2 cups chicken stock
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tbsp cornstarch, mixed with 2 tbsp water
– 4-5 napa cabbage leaves, roughly chopped
Directions:
1. Firstly, to prepare the meatballs, you will mix all the specified ingredients under ‘meatballs’ in a large bowl until well combined. Shape this mixture into large meatballs about 2 inches in diameter.
2. Secondly, heat a tablespoon of oil in a large pot over medium heat. Add the meatballs and brown them on all sides. Once done, keep them aside.
3. Thirdly, prepare the broth using the same pot. Pour in the chicken stock, soy sauce, and oyster sauce, bringing the mixture to simmer.
4. Next, strategically place the browned meatballs and napa cabbage into the simmering broth. Let this simmer for about 30 minutes until the meatballs are tender and well cooked.
5. Lastly, you thicken the broth by stirring in the cornstarch slurry and letting it cook for an extra 2 minutes until the broth thickens slightly.
How to Serve Lion’s Head Meatballs
Serve this mouth-watering dish warm over a plate of steamed rice or noodles. The meatballs and broth complement each other beautifully and offer a fulfilling, comforting meal.
How to Store Lion’s Head Meatballs
Store leftovers in an airtight container and refrigerate for up to 3-4 days. Reheat using a microwave or stovetop until thoroughly warm before serving.
Tips To Make Lion’s Head Meatballs
Careful not to overcook the meatballs; they should be brown and not charred. Also, use tender pork for the best results and yummiest meatballs.
Variation
You can add other vegetables like bok choy or spinach to the broth for more texture and nutrition.
FAQs
1. Is there a substitute for Shaoxing wine?
You can replace Shaoxing wine with dry sherry or a splash of rice vinegar.
2. Can I use beef instead of pork?
Yes, you can use ground beef, but it will slightly change the flavor of the meatballs.
3. Can I freeze the leftover Lion’s Head Meatballs?
You can freeze them for around 2-3 months. Defrost in the refrigerator overnight before reheating and serving.