Chinese Lion's Head Meatballs

from iheartumami.com haven't tried this yet

Chinese Lion's Head Meatballs
Adapted from iheartumami.com
Chinese Lion's Head Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from iheartumami.com

Ingredients

  • Meatballs:

  • 1 1/2

    lbs ground pork

  • 4

    bulbs scallions, chopped

  • 1

    T ginger, grated

  • 1 1/2

    T toasted sesame oil

  • 2

    T coconut aminos

  • 1/2

    t coarse sea salt

  • 1

    large shallot, chopped

  • 1

    egg

  • 2

    t arrowroot powder

  • Braising Mix:

  • 1/4

    of a whole napa cabbage or savoy cabbage

  • 2 - 3

    baby bok choy, halved (optional)

  • 3

    thin slices garlic

  • 1 - 2

    bulbs scallions

  • 1

    cup chicken stock

  • 2

    T coconut aminos

  • 2

    t toasted sesame oil

  • coarse sea salt

Directions

Mix meatball ingredients together thoroughly. Form into 12 to 13 meatballs & lightly dust each meatball with a bit more arrowroot powder, rub in a bit. Heat 1 1 /2 T avocado oil in a large skillet, when hot, lower heat to medium. Carefully sear the meatballs until the surface is golden brown but not cooked through. Set aside. In a wok, saute ginger & scallions over medium-high heat with a bit of salt until fragrant (10 seconds). Add meatballs in bottom layer adding cabbage around the meatballs. Add the remaining braising ingredients (except bok choy) & mix & season with a bit more salt over the cabbage. Lower the heat to medium-low and cover. Cook until the meatballs are done (20 - 25 minutes). If adding the bok choy - add it during the last 3 minutes of cooking.

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