Lion’s Head Meatballs

lion's head meatballs let you experience the mouthwatering flavors of a traditional Chinese home-cooked dish. These enormous meatballs, which are made with ground pork and a variety of seasonings, are fried to perfection, leaving a crispy exterior and a soft center.

Ingredients :

For the meatballs

• 1 pound ground pork, 80% lean

• 4 ounces water chestnuts, finely chopped (optional)

• 1 cup panko breadcrumbs

• 1 large egg

• 1 tablespoon minced fresh ginger

• 1 tablespoon soy sauce

• 1 tablespoon Shaoxing rice wine

• 1 tablespoon sesame oil

• 2 teaspoons sugar

• 1 teaspoon ground white pepper

• 1 teaspoon cornstarch

• 1 teaspoon kosher salt

• About 1 quart vegetable oil, to fry

For the soupy glaze

• 2 cups low-sodium chicken stock

• 2 tablespoons dark soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon sugar

• 1/2 teaspoon ground white pepper

• 1/4 of a little green cabbage, split into leaves and stems

• 2 teaspoons cornstarch

• 2 teaspoons water

STEPS :

     1. Assemble the meatballs :

The ground pork, water chestnuts, breadcrumbs, egg, ginger, soy sauce, Shaoxing rice wine, sesame oil, sugar, white pepper, cornstarch, and salt should all be combined in a sizable dish. Just blend, making sure there are no crumbs pockets left.

Form 10 pieces of the meatball mixture into large, 3-inch balls.

     2. Fry the meatballs :

A medium, deep pan or Dutch oven (with a diameter of about 10 inches) should have about 2 inches of vegetable oil in it. 350°F is the temperature at which the oil is heated. 

Gently put half the meatballs to the pan without overflowing it with a large spoon or spider. 4 minutes should be spent frying each side until golden brown. An instant-read probe thermometer inserted in the middle should read at least 160°F.

The meatballs should be taken out and placed on a platter covered in paper towels. Fry the remaining meatballs after heating the oil once more.

     3. Make the soupy glaze :

Chicken stock, dark soy sauce, oyster sauce, sugar, white pepper, and cabbage should all be combined in a medium pot. Over medium heat, stir and cook for about 8 minutes, or until boiling. 

In a small basin, mix the cornstarch and water together. Stir the broth and cornstarch slurry together for about 3 minutes, or until thickened.

     4. Serve :

Toss the meatballs gently in the saucy liquid after adding them to the pot. Serve.

Up to 3 days of leftover storage are possible in an airtight container. Reheat the meatballs in the microwave for one to two minutes or over medium heat for ten minutes, tossing every so often, until the sauce is loose and they are hot.