Lion's Head Meatballs

Name: Lion's Head Meatballs
Total time: 45 min
Yield: 6 Servings
Ingredients: 💧 1 ½ cups boiling water; 1 ounce dried shiitake mushrooms; 1 (8 ounce) container firm tofu, chopped into small bits; ¼ cup minced canned water chestnuts; 🐖 1 pound fatty ground pork (at least 20% fat); ¼ cup finely sliced green onions (white and light green parts only); 🧄 4 cloves garlic, finely minced; 1 ½ teaspoons finely grated peeled fresh ginger; 2 tablespoons Shao Hsing rice wine or dry sherry; 🧂 1 tablespoon soy sauce; 1 tablespoon brown sugar; 🥚 1 large egg; 🧂 2 teaspoons kosher salt; ¼ teaspoon cayenne pepper; 1 ½ teaspoons cornstarch; 1 small head napa cabbage; 🍲 2 cups chicken broth; 🧂 2 tablespoons soy sauce; 2 tablespoons sherry wine or rice wine; 1 tablespoon brown sugar; 1 ½ teaspoons cornstarch; ½ teaspoon sesame oil, or to taste; ¼ cup sliced green onion tops; 2 tablespoons hot chili oil

Cost $15, save $10

Source: Recommended by CookPal

45 Min
6 Servings
$15

Lion's Head Meatballs

Cost $15, save $10

Source: Recommended by CookPal

45 Min
6 Servings
$15

INGREDIENTS

Base Ingredients
- 💧 1 ½ cups boiling water
- 1 ounce dried shiitake mushrooms
- 1 (8 ounce) container firm tofu, chopped into small bits
- ¼ cup minced canned water chestnuts
- 🐖 1 pound fatty ground pork (at least 20% fat)
- ¼ cup finely sliced green onions (white and light green parts only)
- 🧄 4 cloves garlic, finely minced
- 1 ½ teaspoons finely grated peeled fresh ginger
- 2 tablespoons Shao Hsing rice wine or dry sherry
- 🧂 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 🥚 1 large egg
- 🧂 2 teaspoons kosher salt
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons cornstarch
Cooking Liquid
- 1 small head napa cabbage
- 🍲 2 cups chicken broth
- 🧂 2 tablespoons soy sauce
- 2 tablespoons sherry wine or rice wine
- 1 tablespoon brown sugar
- 1 ½ teaspoons cornstarch
- ½ teaspoon sesame oil, or to taste
- ¼ cup sliced green onion tops
- 2 tablespoons hot chili oil

STEPS

Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.

Combine tofu and chestnuts with ground pork, green onions, garlic, ginger, rice wine, soy sauce, brown sugar, egg, salt, cayenne, and cornstarch. Mix thoroughly, cover, and refrigerate for at least 1 hour.

Form mixture into 6 large meatballs with wet hands.

Preheat oven broiler and line baking sheet with foil. Broil meatballs until browned, about 8 to 10 minutes.

Slice the napa cabbage, reserving the leaves. Arrange cabbage and mushrooms in a soup pot and nestle meatballs into the cabbage.

Prepare the broth by whisking reserved shiitake liquid, chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch. Pour over meatballs and cabbage. Cook covered over medium-low heat for 20 minutes.

Uncover, increase heat, and baste meatballs until liquid reduces and meatballs are fully cooked, about 10 minutes.

Serve meatballs and cabbage in bowls topped with green onions and chili oil.

NUTRIENTS

Per 1 serving

🔥

365

Calories

27
Protein
10
Carbs
24
Fats

💡 Use fatty pork to maintain the juiciness and tenderness of the meatballs.Refrigerating the mixture helps the flavors meld and firm the meatballs for easier handling.If shiitake mushrooms are unavailable, you can use other dried mushrooms as substitutes.