Lion’s Head Meatballs With Napa Cabbage

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READY IN: 1hr 21mins
Recipe by ratherbeswimmin

In ‘I Love Meatballs!’ by Rick Rodgers

Ingredients Nutrition

Directions

  1. To make the meatballs—combine the ground pork, scallion, cornstarch, water chestnuts, egg, ginger, soy sauce, sherry, sesame oil, crushed garlic, salt and pepper in a large bowl and mix well.
  2. Cover and refrigerate for at least 15 minutes or up to 4 hours.
  3. Using your wet hands rinsed under cold water, shape the pork mixture into 8 equal large meatballs; transfer to a plate.
  4. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
  5. Put the cornstarch in a shallow bowl.
  6. Roll each meatball in the cornstarch, shaking off the excess, and place in the skillet.
  7. Cook, turning occasionally, until lightly browned on all sides, about 6 minutes.
  8. Using slotted spoon, return the meatballs to the plate.
  9. Add the remaining 2 tablespoons oil and the garlic to the skillet and stir until fragrant, about 30 seconds.
  10. In batches, stir in the cabbage and cook until wilted.
  11. Add the broth, soy sauce, and sugar and bring to a boil.
  12. Nestle the meatballs in the cabbage.
  13. Decrease heat to med-low and cover.
  14. Simmer until the meatballs are cooked through and the cabbage is tender, about 15 minutes.
  15. Season with salt and pepper.
  16. Spoon the meatballs, cabbage mixture and cooking liquid into shallow bowls.
  17. Sprinkle with minced scallions and drizzle with sesame oil.
  18. Serve hot with the rice and additional soy sauce passed on the side.

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