In response to reader requests, in this recipe I've added water chestnuts to the meatballs for a little more crunch. Here is another recipe for Lion's Head Meatballs with different seasonings and without the water chestnuts.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 1 pound ground pork
- 1/4 cup finely chopped water chestnuts
- 1 green onion (spring onion), finely chopped
- 1 egg, lightly beaten
- 2 teaspoons Chinese rice wine or dry sherry
- 2 teaspoons oyster sauce
- 2 teaspoons dark soy sauce
- 1/2 teaspoon Asian sesame oil
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon salt
- Black pepper, to taste
- Cornstarch, 2 to 3 tablespoons, as needed
- 2 tablespoons vegetable or peanut oil for frying the meatballs
- 1 1/2 cups chicken broth
- 2 tablespoons light soy sauce
- 1/2 teaspoon sugar
- 1 pound bok choy or Sui Choy (Napa Cabbage) washed, drained, ends trimmed, cut into 1-inch pieces
2. Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round.
3. Heat 2 tablespoons oil in a wok or skillet on medium-high heat. When the oil is hot, add the 4 meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (lower the heat if the meatballs are cooking too quickly).
4. In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, bring the chicken broth, 2 tablespoons light soy sauce and sugar to boiling.
5. Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add the bok choy. (You can arrange the bok choy on top of the meatballs so that it steams, or lay some right in the broth if there is room). Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle.
6. To serve Lion's Head Meatballs, serve each meatball on a small plate surrounding by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs. Serves 4.