Lion’s Head Meatballs Recipe

This is a meatball recipe that my dad used to make. He would always use our old butcher paper to meticulously spell out the ingredients, and when we were done with the last bite of these little balls of deliciousness, he would fold up his sheet so it looked like a present for us

The “shanghainese lion’s head meatballs” are a popular dish in Shanghai. They’re made with pork, cabbage and rice flour and served in a sweet sauce.

Lion's Head Meatballs Recipe

In banquet-style Chinese New Year festivities, mouthwatering lion’s head meatballs are a typical delicacy. Large braised or steamed pork meatballs are seasoned with aromatic spices like ginger, Shaoxing wine, oyster sauce, five-spice, and other delectable, fragrant ingredients in this famous Huaiyang meal.

When served over a bed of steaming leafy greens like bok choy or cabbage, lion’s head meatballs are soft, juicy, and extremely tasty. Whether you’re preparing a Lunar New Year feast or just craving a savory pork meal, these luscious meatballs are surprisingly simple to prepare.

What Are Lion’s Head Meatballs, and How Do You Make Them?

Lion’s head meatballs (also known as shzitóu) are a delicious Huaiyang delicacy prepared with fatty ground pork. The name stems from the fact that the meatballs resemble the Chinese guardian lion’s head (also known as foo dog).

Meatballs prepared from lion’s head may be cooked simply or simmered in soy sauce to give them a crimson tint. They’re usually served with steamed leafy greens, such as Napa cabbage or boy choy, to simulate the lion’s mane.

These delectable meatballs are often given at parties, but you can cook them whenever you want!

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How to Prepare the meatballs using Lion’s Heads

Homemade lion’s head meatballs are simple to prepare. To make preparation and cooking lion’s head meatballs as simple as possible, we’ve explained each step below. Let’s get started!

Prepare the meatballs

Toss the ground pork, ginger, spring onions, egg, breadcrumbs, Shaoxing wine, light soy sauce, oyster sauce, white pepper, five-spice, cornstarch, and water together in a large mixing bowl. Combine all of the ingredients until they form a paste-like consistency.

Crush the water chestnuts with the flat side of your knife, then mince them. Mix in the water chestnuts and continue to cook for another 5 minutes. Preheat the oil to 350 degrees Fahrenheit. Shape the meat mixture into 8 to 9 meatballs with a dab of oil on your palms.

Cook for 2 minutes, or until the meatballs have become a gorgeous golden brown color. To avoid overcrowding the pot, be careful to work in batches. Using a slotted spoon, remove the meatballs from the oil and set them in a bowl.

Preparing the Sauce

To Preparing the Sauce, heat some oil in a wok over a low flame. Fry the ginger and white part of the green onions. Stir in the sugar and cook until it dissolves. Stir in the Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and water.

Meatballs should be braised.

Bring the sauce to a boil before adding the meatballs. Cook the meatballs in the sauce for 12 to 15 minutes in a covered wok over medium-low heat. Remove the meatballs from the pan and arrange them on a serving platter.

Add the cornstarch slurry to thicken the sauce and boil for a few minutes. Stir in the sesame oil and the green portion of the green onions after the sauce has reached your desired consistency. Serve the meatballs with the sauce over a bed of steaming spinach.

Serving Suggestions for Lion’s Head Meatballs

With bok choy, cabbage, steaming rice, or noodles, serve your lion’s head meatballs.

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Advice on How to Make the Best Lion’s Head Meatballs

You may substitute dry sherry for Shaoxing cooking wine if you don’t have any on hand.

Make your meatballs using fatty ground pork. Although 70/30 is optimal, you may also use 80/20.

To determine when the oil has achieved the appropriate temperature for frying the meatballs, use a candy thermometer.

Did you know that vegan lion’s head meatballs are simple to make? Tofu or vegan “pork” may be substituted for meat.

How to Keep Lion’s Head Meatballs in the Refrigerator

Refrigerate the meatballs for up to 3 to 4 days in an airtight container.

Is it Possible to Freeze Lion’s Head Meatballs?

Absolutely! Freeze the meatballs in an airtight container for 2 to 3 months when they have cooled.

Instructions

In a mixing bowl, whisk together the ground pork, ginger, spring onions, egg, breadcrumbs, Shaoxing wine, light soy sauce, oyster sauce, white pepper, five-spice, cornstarch, and water.

Mix the ingredients together in one direction for approximately 10 minutes, or until the mixture has a paste-like consistency.

Water chestnuts should be crushed first, then minced. Toss in the water chestnuts with the pork. 5 minutes of mixing

Fill a large saucepan halfway with oil. Preheat the oven to 350 degrees Fahrenheit. Form the meat mixture into 8 or 9 meatballs using lightly greased hands.

One by one, drop the meatballs into the hot oil. Fry for 2 minutes in batches, or until golden brown.

With a slotted spoon, remove the meatballs from the oil and set them in a bowl.

Heat the oil in a wok over low heat. For 1 minute, fry the ginger and the white portion of the green onions. Cook, stirring constantly, until the sugar has dissolved.

Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and water are combined in a bowl. Toss in the sauce and bring to a boil.

Cover the wok with a lid and cook for 12 to 15 minutes over medium-low heat, then add the meatballs.

Halfway through cooking, flip the meatballs.

Place the meatballs on a serving platter after removing them from the pan.

Pour the slurry of cornstarch into the sauce. Allow for a few minutes for the mixture to thicken.

Stir in the sesame oil and the green portion of the green onions after the sauce has thickened. Serve the meatballs with the sauce on top.

Notes

To cook the meatballs and make the sauce, use a neutral oil. Canola oil, grapeseed oil, refined coconut oil, and vegetable oil are all good choices.

Watch This Video-

This is a recipe for lion’s head meatballs. The name is derived from the shape of the dish and the fact that it has a lot of fat. It is very easy to make, and you can use any type of meat or vegetable. Reference: lion’s head meatballs kylie kwong.

Frequently Asked Questions

Why is it called Lions head meatball?

A: This was a good question. The name is derived from the shape of the food, which resembles the head and horns of a lion.

Is the dish Lions head made of Lion?

A: Yes.

What are Chinese meatballs made of?

A: They are made out of a combination of ground pork, chicken, and onions. Garlic powder is also added to the mix for flavor.

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