Lion's Head Meatballs Recipe

Cooking Directions

• STEP 1.In a bowl, mix together ground pork, ginger, garlic, soy sauce, sesame oil, and cornstarch.
• STEP 2.Shape the mixture into large meatballs, about the size of a tennis ball.
• STEP 3.Heat oil in a pan and brown the meatballs on all sides.
• STEP 4.In the same pan, add chicken broth, soy sauce, sugar, and salt. Bring to a simmer.
• STEP 5.Add the meatballs back to the pan and cook for about 20 minutes, until cooked through.
• STEP 6.Serve the Lion's Head Meatballs with steamed rice or noodles, and garnish with green onions.

Cooking Tips

• For extra flavor, you can add chopped mushrooms or water chestnuts to the meatball mixture.
• If you prefer a thicker sauce, you can mix a little cornstarch with water and add it to the pan.
• To make the meatballs more tender, you can add a little water or chicken broth to the mixture.

Storage and Serving

• Leftover Lion's Head Meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the meatballs in a pan with a little water or broth and heat until warmed through.
• Serve the meatballs with steamed rice or noodles, and garnish with fresh cilantro or sesame seeds.