Lion’s Head Meatballs

By pattie_d

Ingredients

• 5 5 5 for main dish/10 appetizer
• This is a famous dish along the Yangtze, with regional variations. In Shanghai, the sauce will be sweet and sour. In Chongqing, it will be hot and spicy. And in Wuhan...well, it will depend on the season and the mood of the chef.
• 2) to 2 Cover and refrigerate the meatball mixture (Step 2) for up to 2 days.
• 1 1 1 cup  “lite” coconut milk
• 2 1/2 2 1/2 1/2 tablespoons  reduced-sodium soy sauce
• 1 1 1 tablespoon  curry powder
• 1 1 1 pound  lean ground pork or beef
• 1/2 1/2 1/2 cup chopped scallions
• 1/4 1/4 1/4 cup  minced leek, white and pale green part only
• 2 2 2 tablespoons  cornstarch
• 1 1 1 tablespoon   all-purpose flour
• 1 1 1 tablespoon  toasted sesame oil
• 1 1 1 tablespoon  finely chopped fresh ginger
• 2 2 2 teaspoons  seeded and minced fresh chile pepper
• 1/2 1/2 1/2 teaspoon  salt
• 1/4 1/4 1/4 teaspoon   ground white pepper
• 2 2 2 teaspoons  extra-virgin olive oil
• 1 1 1 medium head   Boston or iceberg lettuce
• 1/4 1/4 1/4 cup  chopped fresh basil or Thai basil
• 1 1 1 tablespoon   freshly grated lemon zest

Details

Servings 10
Preparation time 45mins
Cooking time 90mins
Adapted from cooking.com

Preparation

Step 1

Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.


Place pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.


Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.


Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 8 minutes.


Line a serving bowl with lettuce leaves. Arrange the meatballs on top. Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.