Lion’s Head Meatballs

Name: Lion’s Head Meatballs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 9 servings
Cuisine: Asia, Chinese
Ingredients: 2 pounds ground pork; 1/2 cup panko bread crumbs; 4 ounces sliced water chestnuts, drained and finely chopped; 2 large eggs; 2 tablespoons finely chopped green onions; 1 tablespoon Chinese cooking wine (Shaoxing wine); 1 tablespoon reduced-sodium soy sauce; 1 tablespoon minced garlic; 1/4 cup canola oil; 2 pounds bok choy or baby bok choy, trimmed as needed; SAUCE:; 2 teaspoons sesame oil; 2 teaspoons minced garlic; 2 teaspoons minced fresh gingerroot; 1/2 cup reduced-sodium chicken broth; 1 tablespoon cornstarch; 1/4 cup Chinese cooking wine (Shaoxing wine); 2 tablespoons reduced-sodium soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sugar; Hot cooked rice; Optional: Sesame seeds and thinly sliced green onions

Total Time Prep: 30 min. Cook: 15 min.

Yield 9 servings

Test Kitchen Approved

Tender lion's head meatballs—much larger and fluffier than typical meatballs—are a Chinese delicacy with a fun appearance and a balanced sweet and savory flavor.

Ingredients

2 pounds ground pork
1/2 cup panko bread crumbs
4 ounces sliced water chestnuts, drained and finely chopped
2 large eggs
2 tablespoons finely chopped green onions
1 tablespoon Chinese cooking wine (Shaoxing wine)
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced garlic
1/4 cup canola oil
2 pounds bok choy or baby bok choy, trimmed as needed
SAUCE:
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced fresh gingerroot
1/2 cup reduced-sodium chicken broth
1 tablespoon cornstarch
1/4 cup Chinese cooking wine (Shaoxing wine)
2 tablespoons reduced-sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
Hot cooked rice
Optional: Sesame seeds and thinly sliced green onions

Directions

In a large bowl, combine first 8 ingredients until well blended. Divide into 9 meatballs (about 1/2 cup each).
In a large Dutch oven, over medium heat, heat canola oil. In batches, brown meatballs on each side. Remove meatballs to paper towels to drain.
Remove any remaining oil from skillet and wipe clean. Place bok choy leaves around the skillet; top with meatballs.
Cover and steam over low heat until a thermometer reads 160°, 15-20 minutes.
Meanwhile, heat sesame oil in a large skillet over medium-low. Add ginger and garlic; cook until fragrant, 30-60 seconds. In a small bowl, combine cornstarch and chicken broth; stir until smooth. Add to pan with wine, soy sauce, oyster sauce and sugar; bring to a simmer. Cook 2-3 minutes or until thickened, stirring frequently.
Plate meatballs over bok choy; if desired garnish with sesame seeds and julienned green onion. Serve with prepared sauce and hot cooked rice.

Nutrition Facts

1 serving: 357 calories, 24g fat (7g saturated fat), 108mg cholesterol, 524mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 24g protein.