Lion’S Head Meatballs In Claypot

These classic Lion's Head meatballs are a comforting Chinese staple featuring large, tender pork spheres braised in a savory sauce. The secret to their melt-in-your-mouth texture lies in incorporating soaked bread crumbs and a bit of water into the minced pork. Braised with napa cabbage, dried mushrooms, and ginger, the meatballs absorb the deep flavors of the broth. This dish is perfect for a cozy family dinner or a special occasion where you want to impress with traditional homestyle cooking. It pairs beautifully with steamed rice.

Cooking Method: Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 407.7

Description

These classic Lion's Head meatballs are a comforting Chinese staple featuring large, tender pork spheres braised in a savory sauce. The secret to their melt-in-your-mouth texture lies in incorporating soaked bread crumbs and a bit of water into the minced pork. Braised with napa cabbage, dried mushrooms, and ginger, the meatballs absorb the deep flavors of the broth. This dish is perfect for a cozy family dinner or a special occasion where you want to impress with traditional homestyle cooking. It pairs beautifully with steamed rice.

Ingredients

1 pound Minced pork
2 sl White bread; without crust
1 lb Napa cabbage
4 stalks Spring onion
4 dried Black mushrooms
2 slices Root ginger
1/3 oz Vermicelli or glass noodles
1 tbsp Dried shrimps
1 plate Cornstarch

Directions

1
Soak the dried black mushrooms, dried shrimps, and vermicelli in warm water until softened. Drain and chop the mushrooms and shrimps finely. Cut the vermicelli into bite-sized pieces.
2
Tear the white bread into small pieces and soak in water until soft. Squeeze out excess water.
3
In a large bowl, combine the minced pork, squeezed bread, chopped mushrooms, shrimps, sliced ginger, and a pinch of salt and white pepper. Mix vigorously in one direction until the mixture becomes sticky and forms a paste.
4
Divide the pork mixture into four large portions. Shape each portion into a large, round meatball.
5
Heat oil in a wok or claypot over medium-high heat. Pan-fry the meatballs on all sides until golden brown. Remove and set aside.
6
Cut the napa cabbage into large chunks. Place the cabbage at the bottom of the claypot or a deep pot.
7
Place the fried meatballs on top of the cabbage. Add enough water or stock to come halfway up the meatballs.
8
Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until the meatballs are cooked through and tender.
9
Add the soaked vermicelli and spring onions during the last 5 minutes of cooking.
10
Serve hot directly from the claypot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 407.7kcal

% Daily Value *
Total Fat 17.5g27%
Saturated Fat 6.0g30%
Cholesterol 90.8mg31%
Sodium 315.9mg14%
Total Carbohydrate 24.5g9%
Dietary Fiber 1.4g6%
Sugars 2.5g
Protein 35.1g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you don't have a claypot, a heavy-bottomed pot or Dutch oven works well.

The bread helps keep the meatballs tender and juicy. You can substitute with soaked panko breadcrumbs if preferred.

For a richer sauce, add a splash of soy sauce and oyster sauce to the braising liquid.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the meatballs from breaking apart.

Keywords: lion's head, meatballs, pork, braised, claypot, chinese, napa cabbage, mushrooms, umami, tender, comfort food, traditional, simmered, homestyle, dinner, asian cuisine

Read it online: https://www.chefs-mate.com/recipe/lions-head-meatballs-in-claypot/