Recipe: Lion's Head Meatballs

Lion's Head Meatballs

View Photos (1) Image © 2010 Celeste Heiter

Lion's Head Meatballs, made with ground pork in a rich, savory sauce are Shanghai favorite.

Sauce:
1 cup pork stock (substitute chicken stock)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon shaoxing (substitute dry sherry)
1 teaspoon sesame oil
1 tablespoon cornstarch combined with ¼ cup water or stock

Combine all sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, stirring constantly, until sauce is thickened. Remove from heat and set aside until serving time.

Meatballs:
1 ½ pound ground pork
1 egg
3 scallions, thinly sliced
1 knob ginger root, peeled and finely shredded
1 tablespoon soy sauce
1 tablespoon shaoxing (substitute dry sherry)

Heat oven to 400 degrees. Combine all ingredients in a mixing bowl and knead or stir to thoroughly mix. Divide pork mixture into 4 equal portions and shape into large, slightly flattened meatballs. Place meatballs in a wok or skillet and brown on both sides. Transfer to a baking dish and bake for about 45 minutes, until meatballs are done all the way through. Transfer meatballs to individual serving dishes and top with sauce. Serve with bok choy and steamed rice. Serves 4.

Cook's Note: Pan drippings from the meatballs may be added to the sauce. 

Side dishes:
4 large baby bok choy, washed, trimmed and lightly stir-fried
4 cups steamed Rice

Published on 7/31/10