Lion's Head Meatballs

[SobaAddict70]

Lion's Head Meatballs

Serves 4.

This is SobaAddict's grandmother's recipe for giant pork meatballs with water chestnuts and ginger. It was originally posted in the dinner thread. It sounds delicious!

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For the meatballs:

• 3/4 pound ground pork
  
• 1 slice ginger, minced
  
• 1/2 c water chestnuts, minced
  
• 2 scallions, cut into thin slices
  
• 1 egg, lightly beaten
  
• Pinch of salt (less if desired)
  
• 1 tsp sugar
  
• 1 T sherry
  
• 1 T light soy sauce (I use mushroom soy)
  
• 1/2 T arrowroot powder (or you can use cornstarch)
  
• Pepper or white pepper to taste (or if you like them spicy, you can use crushed Szechuan peppercorns)
  

For the stock:

• 1 c chicken stock
  
• 1 pound bok choy, washed and cut into bite-sized pieces
  
• 3 T peanut oil for cooking
  
• Other seasonings as desired (I use mushroom soy, 1 T. sugar, and some five-spice powder on occasion; star anise is good, if used sparingly)
  

1. Place the ground pork in a bowl. Add the meatball ingredients and mix together with your hands, moving in one direction. When the ingredients are blended, wet your hands slightly and form the pork mixture into 4 large meatballs.

2. Heat wok and add the oil. Cook the meatballs on medium heat until they are golden brown. Drain the meatballs on paper towels.

3. Heat the stock separately, adding soy sauce, sugar, or other seasonings if desired.

4. Arrange the bok choy in a large pot (you could concievably use the same wok if you cleaned the wok beforehand, after cooking the meatballs) and place the meatballs on top. Add the stock. Simmer until cooked (1 to 1 1/2 hours).

Keywords: Main Dish, Intermediate, Pork, Dinner, Chinese

( RG245 )