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Lionshead Meatballs


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

Turn fresh ground pork into huge lion's heads. That's how this dish got its name, because the meatballs are so big! The crisp bok choy even represents the lions mane. This entree is considered a symbol of good fortune.

Ingredients

Directions

  • 1. Wash and drain bok choy or other greens. Cut crosswise into 3" strips
  • 2. In medium bowl, combine ground pork with green onion, ginger, salt, sugar, dry sherry, 1 tbsp soy sauce, sesame oil, pepper, and beat egg. Mix ingrident throughly
  • 3. Add as much cornstarch as needed to make the mixture not as wet
  • 4. *Start with 2 tbsp then add 1 tsp at a time
  • 5. Form ground pork into 4 lardge meatballs. Flatten a bit so that they are not completly round
  • 6. Heat 2 tbsp oil in skillet or wok on medium-high heat. When oil is hot, add meatballs. Cook 5 minutes until browned on bottom. Flip and cook other side also.
  • 7. In flameproof casserole dish or large saucepan, heat chicken broth and 2 tbsp soy sauce to boiling. Add meatballs, reduce heat to simmer, covered, for 10 minutes. Add the bok choy, simmer for another 15 minutes or until meatballs are cooked through and there is no pinkness in the middle.
  • 8. You can also thicken some of the broth with a cornstach and water thickener poured over the meatballs
  • 9. 4 Servings

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