Lion's Head Meatballs
Large, loosely packed pork meatballs braised on a bed of cabbage until they are almost spoonable.
Prep
20 min
Cook
55 min
Total
75 min
Serves
4
Per serving
620 kcal
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Instructions
Step 1: Mix the pork mince with the beaten eggs, cornflour, grated fresh ginger, spring onion, one tablespoon of the light soy sauce, the Shaoxing wine, salt and white pepper.
Step 2: Shape into four large loose meatballs.
Step 3: Brown them gently in the vegetable oil, turning carefully.
Step 4: Lay the white cabbage wedges underneath, pour in the chicken stock and remaining light soy sauce.
Step 5: Cover and braise very gently until the meatballs are cooked through and soft.
Ingredients
Quantities update automatically for 4 servings.
- 700 gPork mince — coarsely minced
- 500 gWhite cabbage — cut into wedges
- 1 wholeEgg — beaten
- 2 tbspCornflour
- 20 gFresh ginger — grated
- 3 stalksSpring onion — finely chopped
- 3 tbspLight soy sauce
- 2 tbspShaoxing wine
- 700 mlChicken stock
- 3 tbspVegetable oil
- 1 tspSalt
- ½ tspWhite pepper
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 620 kcal
- Protein
- 41.2 g
- Carbohydrates
- 18.2 g
- Fat
- 41.1 g
- Saturated fat
- 12.2 g
- Fibre
- 3.7 g
- Sugar
- 5.2 g
- Sodium
- 1811 mg
These figures are estimates for general information only and are not medical or dietary advice.