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Lion’s Head (Chinese Meatballs) Recipe

October 23, 2014 10 Comments

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Lion’s Head (large Chinese meatball) sometimes is known as Four-Joy Meatballs. This is a well-known holiday recipe for example Chinese New Year. Basically this is large fried Chinese meatballs. And we are having a braised version today. Additionally, those meat balls can also be steamed or use as ingredient in soup recipes.

The ingredients are quite common, minced pork, egg and starch, onion and ginger. Usually for most of Chinese meatballs, we like to add some vegetables; on one hand, balancing the nutrition and on the other hand, avoid a try and tough taste. Water-chestnut and lotus root are two commonly used side ingredients in China. But if you can skip this side ingredient if you feel they are just too difficult to find.

Lion’s Head (Chinese Meatballs) Recipe

Personally, I think the ratio between fat and lean meat is quite important to the final taste. If too much fat, then the balls might be greasy. And too much lean will cause boiling and dry taste. Usually the ratio should be around 3:7. But you can adjust a little bit according to your own experience or preference.

How to deal with the pork, firstly use food processor to ground the lean part and then cut the fat part into small cubes. Mix fat with lean together and chop until they are well combined. If you are using ground pork, skip this step.

In a large bowl, mix salt, egg, starch, ginger and green onions together. Use a tool or just your hand to stir the pork in one direction until it absorb the sauce and becomes slightly sticky. This step is really important if you want the final taste comes out amazing. Usually several minutes are needed.

Mix the pork with chopped water-chestnut. Combine everything well.

Pour around 4 cups of oil into a pot or wok. Heat it to really hot using 4 to 8 minutes. Low the fire to medium. You can also fry the balls until all the sides are slightly browned with less oil but longer time.

Use your hand to squeeze around ball out or you can resort to an ice cream scoop. Slide the ball from the side of your pot or wok, fry for 2 to 3 minutes until the meat balls are slightly browned. Transfer out and set aside. Repeat the process to fry all the balls.

Lion’s Head (Chinese Meatballs) Recipe

Then we get all the beautiful balls prepared.

Lion’s Head (Chinese Meatballs) Recipe

Prepare another pot (I am using a clay pot), place the fried meat balls in. Add all the other seasonings for stewing. Simmer over medium fire for around 20 minutes. If the sauce does not cover the meat ball completely, use a scoop and pour the sauce on the top sides of the balls from time to time during the simmering process.

Lion’s Head (Chinese Meatballs) Recipe

Here we are. Enjoy!

Lion’s Head (Chinese Meatballs) Recipe

Print
Lion’s Head (Chinese Meatballs) Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Chinese meatballs recipe--Lion's Head. Braised version.
Course: Main Course
Cuisine: Chinese
Keyword: ball, meat
Servings: 2
Calories: 854 kcal
Author: Elaine
Ingredients
  • 1 pound pork , you can choose ground one, pork belly or meat on the leg(the ratio between fat and lean should be around 3:7)
  • 4 water chestnut , peeled and finely diced
  • 1 teaspoon salt
  • 1 tablespoon cooking wine
  • 1 teaspoon minced ginger
  • 1 teaspoon minced green onion , white part only
  • 2 large eggs , beaten
  • 2 tablespoon starch
  • Lettuce for presenting and serving
  • Oil for deep frying
Stewing sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon sesame oil
  • 1/2 tablespoon sugar
  • 1 cup warm water or broth
  • 2 star anises
Instructions
How to deal with the pork
  1. Firstly use food processor to ground the lean part and then cut the fat part into small cubes. Mix fat with lean together and chop until they are well combined. If you are using ground pork, skip this step.
  2. In a large bowl, mix salt, egg, starch, ginger and green onions together. Use a tool or just your hand to stir the pork in one direction until it absorb the sauce and becomes slightly sticky. This step is really important if you want the final taste comes out amazing. Usually several minutes are needed.
  3. Mix the pork with chopped water-chestnut. Combine everything well.
Frying the balls
  1. Pour around 4 cups of oil into a pot or wok. Heat it to really hot using 4 to 8 minutes. Low the fire to medium.
  2. Use your hand to squeeze around ball out or you can resort to an ice cream scoop. Slide the ball from the side of your pot or wok, fry for 2 to 3 minutes until the meat balls are slightly browned. Transfer out and set aside. Repeat the process to fry all the balls.
  3. Prepare another pot (I am using a clay pot), place the fried meat balls in. Add all the other seasonings for stewing. Simmer over medium fire for around 20 minutes. If the sauce does not cover the meat ball completely, use a scoop and pour the sauce on the top sides of the balls from time to time during the simmering process.
  4. To serve: lay some lettuce in the bottom and then the balls.
Recipe Notes

You can lay some Bok Choy in the stewing process and skip lettuce.

Nutrition Facts
Lion’s Head (Chinese Meatballs) Recipe
Amount Per Serving
Calories 854 Calories from Fat 585
% Daily Value*
Total Fat 65g 100%
Saturated Fat 21g 105%
Cholesterol 386mg 129%
Sodium 2058mg 86%
Potassium 850mg 24%
Total Carbohydrates 13g 4%
Sugars 4g
Protein 48g 96%
Vitamin A 6.5%
Vitamin C 1.9%
Calcium 7.7%
Iron 21.5%
* Percent Daily Values are based on a 2000 calorie diet.

Lion’s Head (Chinese Meatballs) Recipe

Filed Under: Pork, Recipes

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Comments

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  1. Thalia @ butter and brioche says

    October 27, 2014 at 4:34 pm

    I have never tried chinese style meatballs before! These look delicious and I definitely am curious to know what they taste like – think I need to create the recipe…

    Reply
    • Elaine Luo says

      November 2, 2014 at 8:36 am

      In fact, there are many yummy Chinese meatballs here. Most of them are quite yummy especially this one. Try it and I hope you love it as me too.

      Reply
  2. Alina says

    March 13, 2015 at 3:07 am

    This looks delicious, I’m definitely making it on the weekend! One question though: I’ve seen a recipe where they also add minced shrimps to the meatballs. What do you think about it? Does this variant with minced shrimps and pork really exist?

    Reply
    • Elaine Luo says

      March 13, 2015 at 3:40 am

      In fact, it is really rare to add minced shrimp with pork in traditionally Chinese cooking. However I think it is ok to add a small amount of minced pork.

      Reply
  3. Tracie says

    July 25, 2015 at 11:49 pm

    Hi Elaine,

    I want to try this but am afraid that the bok choy will burn since it cooks very quickly. Would you recommend chopping it in small pieces and stirring or just laying down the leaves while stewing? Thankyou!

    Reply
  4. Tracie says

    August 8, 2015 at 10:33 pm

    I made this tonight and it was delicious!!! 🙂

    Reply
    • Elaine says

      August 9, 2015 at 1:51 am

      Thanks Tracie for the lovely feedback. Happy cooking ahead.

      Reply
  5. Maddie says

    December 17, 2015 at 8:35 pm

    Hi there

    Just wondering if you could serve these pre cooked and cold as a snack at an event?

    Cheers
    Maddie

    Reply
    • Elaine says

      December 18, 2015 at 9:53 am

      Hi Maddie,
      For me, cold version tastes not good. I highly recommend serving them hot. You can re-heat before serving.

      Reply
  6. PETER says

    September 7, 2017 at 7:17 am

    I have just got to say that these are the best meat balls I have ever tasted. I just love your site and all your recipes.
    Do you have recipe book with all your wonderful recipes in.

    Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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