Main CourseDinner

Lion's Head Meatballs

Name: Lion's Head Meatballs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 porsjoner
Cuisine: chinese
Ingredients: 600 g ground pork fatty; 1 stk. napa cabbage cut into large wedges; 2 ss ginger finely minced; 2 stk. scallion finely chopped; 1 stk. egg large, beaten; 2 ss cornstarch; 2 ss soy sauce; 1 ss shaoxing wine; 1 ts sesame oil; 0,5 ts white pepper; 2 ss vegetable oil; 4 kopp chicken broth; 1 ss dark soy sauce; 1 ts sugar; 0,5 ts salt or to taste; 2 ss cornstarch slurry mixed with 2 tbsp water (valgfritt); 1 stk. scallion sliced, for garnish (valgfritt)

These large, tender pork meatballs are braised with napa cabbage, creating a comforting and flavorful dish. It's a classic Chinese comfort food perfect for a family meal.

En original oppskrift av Forkin

Total tid: 1 t 30 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 568 kcal

Allergeninformasjon: kan inneholde egg, gluten, sesam, soya, soyabønner og sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

meatballs

600 gground pork, fatty
2 ssginger, finely minced
2 stk.scallion, finely chopped
1 stk.egg, large, beaten
2 sscornstarch
2 sssoy sauce
1 ssshaoxing wine
1 tssesame oil
0,5 tswhite pepper

braising

1 stk.napa cabbage, cut into large wedges
2 ssvegetable oil
4 koppchicken broth
1 ssdark soy sauce
1 tssugar
0,5 tssalt, or to taste

sauce

2 sscornstarch slurry, mixed with 2 tbsp water(valgfritt)

garnish

1 stk.scallion, sliced, for garnish(valgfritt)

Utstyr

large deep pot · tongs · large mixing bowl

Fremgangsmåte

Trinn for trinn

1
In a large bowl, combine the ground pork, minced ginger, chopped scallions, beaten egg, cornstarch, soy sauce, Shaoxing wine, sesame oil, and white pepper.
Omtrent 5 min
Kokkens tips: Mix thoroughly until well combined and slightly sticky, but avoid overmixing.
2
Divide the mixture into four equal portions and gently form them into large, round meatballs, about 2.5-3 inches in diameter.
Omtrent 5 min
Kokkens tips: Wet your hands slightly to prevent sticking and help shape the meatballs smoothly.
3
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat.
Omtrent 2 min
4
Carefully brown the meatballs on all sides until a light crust forms, working in batches if necessary. Do not cook them through.
Omtrent 10 min
Kokkens tips: Browning adds flavor and helps the meatballs hold their shape during braising.
5
Remove the browned meatballs from the pot and set aside.
Omtrent 1 min
6
Add the napa cabbage wedges to the same pot and sauté for 5-7 minutes until slightly softened.
Omtrent 7 min
7
Pour in the chicken broth, dark soy sauce, sugar, and salt. Bring the liquid to a simmer.
Omtrent 5 min
8
Gently place the browned meatballs on top of the cabbage.
Omtrent 1 min
9
Cover the pot, reduce the heat to low, and simmer for 45-50 minutes, or until the meatballs are cooked through and tender.
Omtrent 50 min
Kokkens tips: The long, slow braise ensures the meatballs are incredibly moist and absorb all the flavors.
10
If desired, remove the meatballs and cabbage to a serving platter. Bring the remaining braising liquid to a boil and stir in the cornstarch slurry to thicken the sauce to your preferred consistency.
Omtrent 3 min
Kokkens tips: Add the slurry gradually, stirring constantly, until the sauce reaches your desired thickness.
11
Pour the thickened sauce over the meatballs and cabbage. Garnish with sliced scallions before serving.
Omtrent 1 min
Kokkens tips: Serve immediately with steamed rice.

Per porsjon

Næringsinnhold

53%Poengsum

Kalorier: 568,1kcal
Protein: 34,4g
Karbohydrater: 13,3g
Fett: 42,2g
Fiber: 3,1g
Sukker: 4,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover Lion's Head Meatballs in an airtight container in the refrigerator.

Oppvarming

Gently reheat on the stovetop over low heat, or in the microwave until warmed through.