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Chinese Lion's Head Meatballs

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from iheartumami.com haven't tried this yet

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Chinese Lion's Head Meatballs 0 Picture

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

Details

Adapted from iheartumami.com

Preparation

Step 1

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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