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Lion's Head Meatballs

Light, fluffy, tasty and flavorful Lion's Head Meatballs recipe with a savory taste. Yum, yum!

Posted By: C. Chang
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Prep Time: 10 | Cook Time: 30 | Ready In: 40
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US Metric
  • 6 - 8Water Chestnuts (chopped)
  • 1 tsp Ginger (minced)
  • 3 tbsp Soy Sauce
  • 1/2 tspSesame Oil
  • 1 dash White Pepper (optional)
  • 2-3 tbsp corn starch
  • 1 lbs Bok Choy
  • 1-2 Green Onion (minced)
  • 1 Egg
  • 1 lbs Pork (ground)
  • 3/4 tspSalt
  • 2 1/2 tsp Dry Sherry
  • 2 tbsp Vegetable Oil
  • 1.5 cups Chicken Broth
  • cornstarch for thickening

Cooking Process:

1. Wash and drain bok choy or other greens. Cut crosswise into 3" strips

2. In medium bowl, combine ground pork with green onion, ginger, salt, sugar, dry sherry, 1 tbsp soy sauce, sesame oil, pepper, and beat egg. Mix ingredients throughly

3. Add as much cornstarch as needed to make the mixture not as wet

*Start with 2 tbsp then add 1 tsp at a time

4. Form ground pork into 4 large meatballs. Flatten a bit so that they are not completly round

5. Heat 2 tbsp oil in skillet or wok on medium-high heat. When oil is hot, add meatballs. Cook 5 minutes until browned on bottom. Flip and cook other side.

6. In flameproof casserole dish or large saucepan, heat chicken broth and 2 tbsp soy sauce to boiling. Add meatballs, reduce heat to simmer, covered, for 10 minutes. Add the bok choy, simmer for another 15 minutes or until meatballs are cooked through and there is no pinkness in the middle.

You can also thicken some of the broth with a cornstach and water thickener poured over the meatballs