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Lion’s Head Meatballs

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Source: © EatingWell Magazine

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Reviews: 4 See Reviews

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Active Time:  45 Minutes
Total Time:  45 Minutes
Yield:  10 meatballs, for 5 main-dish or 10 appetizer servings

This is a famous dish along the Yangtze, with regional variations. In Shanghai, the sauce will be sweet and sour. In Chongqing, it will be hot and spicy. And in Wuhan...well, it will depend on the season and the mood of the chef.

Make Ahead Tip: Cover and refrigerate the meatball mixture (Step 2) for up to 2 days.

RECIPE INGREDIENTS

1 cup “lite” coconut milk

2 1/2 tablespoons reduced-sodium soy sauce

1 tablespoon curry powder

1 pound lean ground pork or beef

1/2 cup chopped scallions

1/4 cup minced leek, white and pale green part only

2 tablespoons cornstarch

1 tablespoon all-purpose flour

1 tablespoon toasted sesame oil

1 tablespoon finely chopped fresh ginger

2 teaspoons seeded and minced fresh chile pepper

1/2 teaspoon salt

1/4 teaspoon ground white pepper

2 teaspoons extra-virgin olive oil

1 medium head Boston or iceberg lettuce

1/4 cup chopped fresh basil or Thai basil

1 tablespoon freshly grated lemon zest

Lion’s Head Meatballs Recipe at Cooking.com

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DIRECTIONS

Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.

Place pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.

Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.

Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 8 minutes.

Line a serving bowl with lettuce leaves. Arrange the meatballs on top. Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 10 meatballs, for 5 main-dish or 10 appetizer servings

Calories:

115

Fat. Total:

Protein:

10g

Carbohydrates, Total:

Fat, Saturated:

Fiber:

Cholesterol:

26mg

Sodium:

297mg

% Cal. from Fat:

55%

Spotlight Recipe Review

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Rating:

by: Carla, TX

Reviewed: 12/12/2011

Perfect flavor combination

I made these exactly as the recipe stated and would make no changes. They were simply awesome! I was a little concerned with both flour and corn starch; but it worked great to hold them together. I chilled them for about 3 hours. The aromatics of the sauce is simply devine! My husband I were both very enthused to get these on the table-we'll make these again and share with guests.

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Lion’s Head Meatballs

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