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Lion’s Head Meatballs

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 5 See Reviews
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Active Time:  45 Minutes
Total Time:  45 Minutes
  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.
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
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:   10 meatballs, for 5 main-dish or 10 appetizer servings
Calories: 115
Fat. Total: 7g
Protein: 10g
Carbohydrates, Total: 5g
Fat, Saturated: 3g
Fiber: 1g
Cholesterol: 26mg
Sodium: 297mg
% Cal. from Fat: 55%
Spotlight Recipe Review See all 5 reviews »

Rating: 5
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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