Lion’s Head Meatballs With Napa Cabbage

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 21mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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