Lion's Head Meatballs
Big, tender pork meatballs braised until meltingly soft in a rich, savory soy-ginger broth and served with wilted napa cabbage. The contrast of pillowy meatballs and fragrant braising liquid makes each spoonful comforting and elegant.
1 ½ lb ground pork, preferably 80/20
4 stalk scallions, white and green separated, finely sliced
1 oz fresh ginger, grated
3 clove garlic, minced
1 egg, lightly beaten
3 tbsp cornstarch
3 tbsp soy sauce, light or regular
2 tbsp shaoxing wine
1 tsp sesame oil
1 tsp sugar
1 tsp white pepper
4 oz water chestnuts, finely chopped
2 tbsp vegetable oil
1 head napa cabbage, leaves separated and rinsed
3 cup chicken stock, low-sodium preferred
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp salt
1 tbsp cornstarch slurry, cornstarch mixed with 1 tbsp water
2 sprig cilantro, optional, for garnish
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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