Lion's Head Meatballs With Chinese Cabbage Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground pork, ginger, garlic, soy sauce, sesame oil, cornstarch, and salt. Mix well until all the ingredients are evenly incorporated.
• STEP 2.Shape the mixture into large meatballs, about the size of a tennis ball.
• STEP 3.Heat oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides.
• STEP 4.In a separate pot, bring chicken broth to a boil. Add the cooked meatballs and Chinese cabbage. Simmer for about 15-20 minutes, until the meatballs are cooked through and the cabbage is tender.
• STEP 5.Serve the Lion's Head Meatballs with Chinese Cabbage hot, garnished with green onions. Enjoy!

Cooking Tips

• For extra flavor, you can add chopped mushrooms or water chestnuts to the meatball mixture.
• To make the meatballs more tender, you can add a small amount of water or chicken broth to the mixture.
• If you prefer a thicker broth, you can mix a small amount of cornstarch with water and add it to the pot during the simmering process.

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, simply place the meatballs and broth in a pot and heat over medium heat until warmed through.
• Serve the meatballs and cabbage with steamed rice or noodles for a complete meal.