Prepare to embark on a mouthwatering journey into the heart of traditional Chinese cuisine with the legendary Lion's Head Meatballs! These massive, tender pork meatballs are not just a dish – they're a culinary experience that will transport your taste buds to the vibrant kitchens of China. Imagine softball-sized meatballs nestled on a bed of silky napa cabbage, slowly simmering in a rich, aromatic broth that promises to make your dinner guests weak in the knees. Get ready to unlock the secret to the most impressive and comforting meal you'll ever create!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb ground pork
- 1/4 cup water chestnuts, chopped
- 2 green onions, chopped
- 1 tbsp ginger, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
- 1 head of napa cabbage
- 2 cups chicken broth
Instructions
- In a large mixing bowl, combine ground pork, chopped water chestnuts, minced green onions, and minced ginger. Mix thoroughly to distribute ingredients evenly.
- Add soy sauce, sesame oil, salt, and pepper to the meat mixture. Gently fold ingredients together, being careful not to overwork the meat to maintain tenderness.
- Using wet hands, form the meat mixture into large, softball-sized meatballs. The traditional size is about 2-3 inches in diameter.
- Prepare the napa cabbage by washing and cutting into large sections. Layer the bottom of the claypot with cabbage leaves to create a soft bed for the meatballs.
- Heat a large skillet with a small amount of oil. Gently brown the meatballs on all sides to develop a rich, golden exterior. This step helps seal in flavors and create a nice crust.
- Carefully transfer the browned meatballs onto the cabbage in the claypot. Arrange them with some space between each meatball.
- Pour chicken broth around and over the meatballs, ensuring they are partially submerged but not completely covered.
- Cover the claypot and place over low to medium heat. Simmer gently for 45-60 minutes, allowing the meatballs to cook slowly and absorb the flavors of the broth and cabbage.
- Check occasionally and add more broth if needed to prevent drying. The meatballs should be tender and fully cooked through.
- Once done, carefully remove from heat. Let rest for 5-10 minutes before serving to allow flavors to settle.
- Serve hot, garnishing with additional chopped green onions if desired. The cabbage can be served alongside the meatballs as a delicious accompaniment.
Tips
- Meat Matters: Use ground pork with a slightly higher fat content (around 20%) to ensure your meatballs remain juicy and tender.
- Mixing Technique: When combining ingredients, mix gently with your hands. Overworking the meat can make the meatballs tough and dense.
- Wet Hands Trick: Keep a small bowl of water nearby when forming meatballs. Slightly wet hands prevent the meat from sticking and help create smooth, perfect spheres.
- Browning is Key: Take time to properly brown the meatballs before simmering. This step develops a rich, golden crust that locks in flavor and creates a beautiful exterior.
- Low and Slow Cooking: Resist the urge to rush the cooking process. Gentle simmering is crucial for achieving that melt-in-your-mouth texture.
- Liquid Level: Always ensure there's enough broth in the pot. The meatballs should be partially submerged, not swimming or completely covered.
- Resting Time: Allow the dish to rest for 5-10 minutes after cooking. This helps the flavors meld and makes the meatballs easier to serve.Pro tip: This dish is even more delicious the next day, so don't be afraid to make extra for leftovers!
Nutrition Facts
Calories: 264kcal
Carbohydrates: g
Protein: 22g
Fat: g
Saturated Fat: 5g
Cholesterol: 60mg
