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.