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Dec 23, 2013 11:30 PM

Tried and true recipe for Lions Head Meatballs?

I'm thinking about making these as part of a Christmas dinner. Never made them before.

There are a few promising looking recipes I found by googling (all pork based) and also I have Martin Yan's China cookbook which has a version w beef and soft tofu in lieu of pork fat.

Would love to hear from anyone who has made lions head meatballs successfully before for tips on a good recipe !

Dave MP

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  1. Hi Dave. I have this recipe from buttertart:

    shizitou - lion's head meatballs:

    1 lb ground pork

    1 tb whisky i/o Shaoxing wine

    2 1/2 t light soy (Kimlan)

    1/4 tsp salt, 1/4 tsp sugar

    1 1/2 tb ginger-scallion juice

    1 egg white

    1 tb + 2 1/2 Tb. cornstarch

    1/2 c. water chestnuts

    Mince a scallion and a couple of slices of ginger in the fp, add 2 tb water, let sit, strain out and save the liquid Make the ginger-scallion juice first, rinse out the fp, add the meat and seasonings, buzz to mix, add the egg white and cornstarch, then stir in 1/2 c very finely cubed - brunoise - water chestnuts. Form into 4 meatballs and refrigerate for a bit to firm (this is a loose mixture but can be handled). Mix 2 1/2 tb cornstarch with 1 1/2 tb cold water. Heat oil in nonstick frying pan, coat the meatballs in the cornstarch mixture, tossing them from hand to hand. Fry until brown, simmer in 3 c stock (I used my multi-poultry one that's been kicking around) with 1 tb dark soy, 1 tsp black vinegar, and 1/4 tsp sugar added for at least 1 1/2 hrs, longer if possible. They're supposed to be cooked with napa cabbage or Shanghai bok choy in a casserole (the lion's mane part).

    My notes: Add a whole cup of water chestnuts, sub one whole egg for the white. Deglaze the pot after the meatballs with about 2 Tbsp. Shaoxing wine. Add some of the ginger-scallion juice to the broth along with about 8 sliced crimini mushrooms and the bok choy. Add 4 cups of chicken broth and half a chicken bullion cube.

    Serve with sesame cucumber salad or Szechuan smacked cucumbers.

    2 Replies
    1. re: ChristinaMason

      Yep. I've cooked buttertart's recipe as well - although the ginger juice was such a small quantity that it didnt work in the processor but I smashed it about with the mortar & pestle .

      Was good.

      I have it in mind it was her spin on a Fuchsia Dunlop recipe (or may have been a straight lift from her book)

      1. re: Harters

        That sounds about right. I forgot to mention, I made these with ground chicken, but I think they would be best with pork or pork and beef.