Chinese ‘Lion Head’ Meatballs

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"This is a recipe from "Australian Pork". We are not big eaters of pork in this family, but I have seen these being made and they looked pretty good. It is suggested to serve with steamed rice and bokchoy which I have posted, but really the choice is up to you."

Original recipe yields 4 servings
OK
  • TO SERVE (Optional)

Nutritional

  • Serving Size: 1 (431.7 g)
  • Calories 829
  • Total Fat - 45.1 g
  • Saturated Fat - 13 g
  • Cholesterol - 118.7 mg
  • Sodium - 725.3 mg
  • Total Carbohydrate - 64.1 g
  • Dietary Fiber - 10 g
  • Sugars - 8.6 g
  • Protein - 43.9 g
  • Calcium - 133.8 mg
  • Iron - 5.2 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 1.3 mg

Step 1

In a bowl, combine meatball ingredients together mixing with your hands. Use a heaped tablespoon to form meatballs ~ into 16 balls.

Step 2

Heat oil in a wok or frying pan until hot then shallow fry the meat balls in 2 batches for 3-4 minutes, or until golden brown then drain the meatballs on absorbent paper.

Step 3

Meanwhile, place oyster sauce, soy sauce, wine, stock and sugar into a wok over medium heat. Combine the water with cornflour ( stir until the four mix has no lumps)and add to wok, stirring until sauce thickens. Reduce heat and add meat balls. Allow to braise in sauce for 10 minutes.

Step 4

Just before serving, blanch bokchoy in a pot of boiling water, drain, then arrange on a serving plate and top with meat balls and sauce and serve immediately with steamed rice.

Tips & Variations


No special items needed.

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