We loved the Napa Cabbage. Yours look very delicious, will try it soon. Hi Amie, I’m glad to hear you like the recipe! I browned them on the stove as the recipe says. Heat the steamer over medium high heat, covered, until the water begins to boil. After cooking the first batch, check the water level and add more if it runs too low. Yes they freeze very well. Replies to my comments Easy, delicious and inexpensive. Moving is so exhausting, but it’s definitely rewarding after everything’s settled Broil in the preheated oven until browned, 8 to 10 minutes. Love the water chestnuts to provide the crunch. I made the second batch with a pound of ground salmon and i tweeked the broth with miso and hondashi skipping the soy sauce - outstanding! 315 calories; protein 20.6g 41% DV; carbohydrates 18.5g 6% DV; fat 18.1g 28% DV; cholesterol 82.1mg 27% DV; sodium 1607.8mg 64% DV. Can’t wait to make these. One more thing (and to answer Shellie’s question): using a one-third cup measure, this recipe made 13 meatballs. I also cooked on the stove to light brown all sides and decided to use my simmer ring to lower the heat and added a little water in the pan to “steam” the meatballs. This recipe was surprisingly delicious. You can also subscribe without commenting. I will try it out myself next time. Easy, delicious and inexpensive. Thank you for this recipe. Heat peanut oil in a nonstick skillet over medium heat until warm. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This recipe was surprisingly delicious. So if you’re using 4 tablespoons, it will increase the salt level. I am wondering, is this a regular version of this dish? Please a loose lid on top and heat it up in the microwave. There is no perfect substitutes because water chestnuts add a nice crispy texture that make the meatballs light. Top with green onions and chili oil. This is a great meal to cook once and eat twice as freezing is a really good idea. They feature tender, moist, and light meatballs with a savory taste. I love to have these meatballs with just the broth and cabbage. I’m afraid turkey ground meat is too lean to create a tender texture by using this one. Traditionally, the ground pork we use to make Lion Head is 60% fat and 40% lean. Thanks for leaving a feedback. Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. As for the recipe, there are many varieties; I filled my meat mix chock full of vegetables and tofu for texture and moisture. I think it is from Hangzhou or one of these adjacent cities of Shanghai. Thanks! I’d love to see what you come up with. I love the name of these meatballs. We had them again tonight and they steamed perfectly. I usually make Swedish meatballs, which while delicious are very rich and something you can’t eat too much of. Hi Maggie, I will try this recipe! It wasn’t until the Tang Dynasty that the name changed to Lion head because it looks like a male lion’s head. Yummo! I have to watch my calories during the day to be able to eat Chef John's dinners. The meatballs in this, on the other hand, are extremely light. Cook the second batch by using the same method. Great memories and the dish came out perfect. I’d like to try it out in my kitchen and report back how the dish turns out . Feb 11, 2015 - Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. Thank you for sharing this old-school recipe! The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). I served them with sesame noodles. A family pork meatball recipe that uses breadcrumbs, water chestnuts, and aromatics to make super light, fluffy and juicy meatballs that are bursting with flavor. You just made my day Cathleen! Did you brown the meatballs on stovetop or in the oven? I used drained tofu and that was the way to go. Hi Heide, thanks so much for taking time and leaving a comment! Happy cooking! Braised lion head comes from the northern part of China and is known as the four happiness meatballs, with four smaller ones instead of a big one. We made these with canned (drained) water chestnuts. I haven’t tried to use other ground meat with this recipe yet. I really enjoy your weekly email blogs and the website is so organized and beautifully photographed. Lion’s Head Meatballs. Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. We loved the Napa Cabbage. I thought those were a bit too dominate. Start browsing recipes right away or you could learn more about me here. I hope your friends will love these meatballs too . It is great that you’d like to venture out of your comfort zone and challenge new dishes! Turn to medium heat. These giant, savory, tender-yet-springy pork meatballs from eastern China are … Next time I'd dice it a bit more finely. Thanks for a wonderful and authentic recipe – I love cooking outside of my cultural upbringing and these are delicious, light, fluffy and a bright addition to our ’round the world’ attitude to food x. Hi Melissa, I’m so glad to hear the recipe worked out well! The water chestnuts add a really refreshing and crisp mouthfeel, so the meatballs will taste extra light. Truly savory delights. I made these last night, froze the majority in 4 ball plastic packs. even paired with rice and veggies still salty I would cut the salt by 1/3 next time and just keep the soy. My version is actually slightly harder than hers but I just can’t do as well Anyhow, so glad to hear you like the recipe. Highly recommended. These turned out really good but a tad sweet, maybe from the garlic, caramelization – going to remove the sugar next time. Add sesame oil, mix until it forms a soft paste. My grandma actually adds more liquid to it and somehow able to fry it well. 2 tbsp light soy sauce ▢ Unlike western style meatballs, we do not serve it with any sauce, so the meatballs have to be a bit salty so it tastes just right with the rice. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I love northern too! Not without effort, but less time than it takes to drive to a butcher. I remember it contains salt. Add ground pork into a large bowl. Once the mounds began to brown, it was easy to turn them over to brown all sides and they held together. I made it for a group so doubled everything. Heat 1 tablespoon oil in a wok over low heat. Hi Maggie! 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